• Rinse cilantro under running water and shake off very well to get rid of the excess moisture. Cut down the stems and roots, discard them. Remove & discard mature stalks and keep the tender/ young ones. Roughly chop leaves & tender stalks.
• Peel the garlic and make sure they have not sprouted or begun to sprout.
• Remove the stalks of green chilies. If you prefer low heat, deseed the chilies.

How to Make Cilantro Chutney

• Add the peanuts, green chilies, salt, cumin and garlic to the base of the blender jar. If you can't eat spicy and pungent foods, you may start with a little piece of chili and 2 garlic cloves, adjust towards the end.
• Transfer coriander leaves, lemon juice and water. Start with only a few tablespoons of water.
• Blend the ingredients to a smooth cilantro chutney, scraping the sides every 30 to 40 seconds. Add more water only as required while blending.
• Chutney has to thick, of spreading consistency. If it is too thick add a tbsps more water.
• Taste test and add more salt, green chilies or lemon juice as required to taste.
• Transfer cilantro chutney to serving bowl. Serve with any snacks like pakora, samosa and sandwiches.
• Cover and refrigerate the leftovers for 4 days. You may optionally refresh the chutney the next day with few tbsps of thick yogurt. Give a good stir.