Clean, Wash and Chop the coriander leaves. You could use the stalk too.
In a blender add chopped coriander leaves,green chillies,salt,nylon sev and grind them into a fine paste adding very little water if required.
Squeeze fresh Lemon Juice and add sugar. Mix them well and store them in small air tight containers and keep it in the fridge.
Adjust salt to taste.
This Coriander Chutney / Green Chutney lasts fresh for 3-4 days in the refrigerator. If you would like to freeze it, place them in small containers and freeze them. Defrost a few hours before use and enjoy!
Recipe Notes for Coriander Chutney I do add a handful of Nylon Sev to the chutney's to give me the right thickness in the consistency.. But feel free to leave it out. A lot of people I know add 2 Tsp of desiccated coconut or even peanuts.You can leave them out if the ingredients are not readily available. Lemon Juice will help the chutney to retain the bright green color as the acidity from the lemon will prevent the decolouration of the green pigments.Mint leaves could also be added if available .(Optional) Chutneys could be stored in small air tight containers in freezer for at least 3-4 months. Once taken out, do not refreeze them.Enjoy the 2 essential Chaat Chutneys for making street food.