Cilantro Garlic Chutney

Makes roughly 1 cup

2 large bunches of cilantro

1 serrano pepper

1/4 cup dalia (roasted split chickpeas)

1/4 cup raw peanuts

3-4 cloves of garlic

2 tsp sugar

1/2 lemon juice

Salt to taste

Add all the ingredients to a blender and grind into a slightly coarse but smooth paste. Add 2 tbsp of water at a time, if required.

Transfer the chutney to a large bowl and serve immediately.

Notes

Store in an airtight container for upto a week.

If storing for longer, scoop chutney into silicone ice cube tray with a lid and freeze overnight. Once solid, transfer the chutney cubes into a freezer safe ziplock bag. Store upto 3 months in freezer.

To reheat, transfer desired amount of cubes to a microwave safe bowl and heat at 15 second bursts. Stir and continue, as required. Do not cook the chutney.