Sapan's Coriander Chutney

Ingredients

• 3 ice cubes (keeps the green vibrant colour)
• 3 large bunches fresh coriander (350gms) – washed well and cut off roots and stems
• A hand full of washed mint leaves (optional) ]
• 1-2 green chillies (start with lesser and adjust to taste and heat)
• 1cm knob fresh ginger with skin
• 2 tablespoons raw whole peanuts with skin (or desiccated coconut)
• Black salt to taste (or use ordinary salt)*
• ½ lemon juiced
• 2 teaspoons of roasted cumin seeds
• ¼ cup cold water (can be added more later to adjust consistency)
  
• Optional: A fresh clove garlic can be added for extra flavour.

Directions

1. Place all ingredients into the Vitamix container and turn onto puree function or variable 1 moving up to variable 10 and blend until creamy and smooth.
2. Taste test the chutney and adjust lemon juice, chillie and salt.
3. Place into jar and serve with grilled vegetables or meat, as a spread or dip with breads and wraps, pakoras, samosas. Place in fridge for 3 -4 days.

*Black salt (kala namak) is a reddish grey colour salt that contains Sulphur which gives a distinct savoury and slightly tangy flavour imparting an egg like flavour. Available in Indian food stores.