2small bunchescilantro50-60 grams each, hard stems removed
1green chilior to taste
1/4teaspoonroasted cumin powder
1/2teaspoonsaltor to taste
1/4cupyogurtplain milk yogurt or plain almond milk yogurt
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.
Feel free to add more yogurt as per your taste. More yogurt=less spicy chutney.