Easy vegan coriander chutney

INGREDIENTS:

• 2 cups of fresh coriander leaves (dhania)

• 3-4 green chilis

• Ginger - 1 inch

• 1 tablespoon of roasted peanuts 

• 1 teaspoon of cumin powder

• Salt to taste

• ½ teaspoon of kala namak (or black salt)

• 1 tablespoon of lemon juice

• 2 tablespoon of namkeen sev

• ¼ teaspoon of sugar

• Garlic - 1 clove

INSTRUCTIONS: 

1. In a blender or chutney grinder add all of the ingredients listed above. 

2. Blend the ingredients with chilled water or 2 ice cubes to a fine paste

3. Check the seasoning and add more salt or lemon juice if required

4. Use chutney whenever required, it goes well with a variety of snacks like sandwiches, pakodas, chaats, kebabs, tikkis and stuffed parathas too.

Notes:

• Blending the ingredients with chilled water or the ice cubes helps to retain the vibrant green colour

• Roasted chana dal may be used as a substitute for the peanuts

• Boondi may be substituted for sev

• Sev acts as a thickening agent for the chutney, it also helps to enhance the taste

• You can store this chutney in the freezer for up to 4 - 5 months