Ingredients

The following ingredients have 4 Servings
  • 2 small bunches cilantro (50-60 grams each, hard stems removed)
  • 1 green chili (or to taste)
  • 1/2 inch ginger
  • 1/4 teaspoon roasted cumin powder
  • 1/8 teaspoon chaat masala (optional)
  • pinch black pepper
  • 1/2 teaspoon salt (or to taste)
  • 2 teaspoons lemon juice
  • 1/2 teaspoon sugar
  • 1/4 cup yogurt (plain milk yogurt or plain almond milk yogurt )

Instruction

  • Remove all the hard stems/stalks from the cilantro, the tender ones are okay to have and then wash the cilantro.
  • To a blender add the cilantro leaves, green chili, ginger, cumin powder, chaat masala, black pepper and salt. Also add in lemon juice and sugar.Add yogurt to the blender. I have used vegan yogurt here in this recipe (plain almond milk yogurt). You can also use plain milk yogurt.
  • Blend it all together to a smooth consistency. If your chutney has a runny consistency, you may add a teaspoon of sev or peanuts to the chutney to make it thicker. Add 1 teaspoon at a time and then go from there.
  • Keep this cilantro chutney refrigerated and use it as needed. You can also freeze the chutney.