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Author Notes: This chutney is native to the Maharashtrian culture in Mumbai, India, where it is used as a condiment with fried snacks and even spread over bread in sandwiches, to name a few uses. I like to call it the pesto of India. The chutney works amazingly well as a dip when paired with tortilla chips or bread sticks as well. Tangy and lightly spicy, this fresh-flavored dip will leave you asking for more. —OneLifeToEat
- 2 bunches coriander
- 1/2 cup unsalted peanuts
- 2 small green chilies
- 1 inch piece of ginger, peeled
- 1 clove of gralic, peeled
- 1 teaspoon black pepper powder
- 1 teaspoon chaat masala
- salt to taste
- juice of a whole lemon
- Blend all the ingredients with about 1/2 cup water until it forms a thick paste.
- store in a glass jar in the fridge for upto 1 week
- This recipe was entered in the contest for Your Best Dip
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