2bunches-large fresh corianderWashed and roughly chopped, including the stalks
1mediumgreen pepperdeseeded and cut into large pieces, optional. The green pepper gives the chutney the bright colour and can be a good substitute if the coriander bunch is small.
4Green chillies
3clovesgarlicoptional
2cm piecefresh skinned gingercut into rough cubes
1tspcumin seeds
HalfLemonjuice
1tspsugar
1tspSaltor to taste
HalfcupWater
HalfcupPeanutsroasted and finely ground
Instructions
In a liquidiser, first add water and then all the other ingredients except the ground peanuts.
Grind all to a smooth paste. Only add more water if required to help with the grinding.
Add ground peanuts and mix. If whole peanuts are added to the main mix, you will get grainy chutney as the water does not allow it to grind any finer.
Taste and add extra salt, sugar, lemon or chillies as required. If the chutney has become too runny, then add more ground peanuts and adjust taste accordingly.
Notes
This recipe will make about a medium sized jar and will keep in the fridge for about a week. You can also freeze the chutney in either small individual containers or initially in an ice-cube tray and then transferred into an airtight container. The frozen chutney tastes just as good and will keep for up to 4 months.This chutney usually accompanies many gujarati snacks like batetawada, kachori, dhokra or any variety of bhajias.It can also substitute Italian pesto and will give a kick to your pasta. You can also use it as a sandwich spread!.