Trim off the cilantro stems and use only the leaves and attached tender stems for this recipe. Soak and rinse the cilantro 2-3 times to clean it thoroughly. Dry it well using paper towels.
Add green chiles, ginger, lime juice, and water to the blender first so it helps get the blender started. Top that with cilantro, salt, and spices.
Blend to a smooth consistency. Adjust seasoning as per taste. Adjust the chutney consistency by adding a tablespoon or two of chilled water. Transfer the chutney to an airtight container and refrigerate for up to a week.
Notes
Buy fresh cilantro: When buying fresh cilantro, the bundle should look vibrant green and should be able to hold straight when held upright.
Trim off stems: Remove the woody part of the cilantro stems as they give a bitter aftertaste to the chutney.
Clean it well: Always soak and rinse your cilantro three times to clean it thoroughly.
Fresh lime: Use fresh lime (or lemon) in this recipe and not the juice from the concentrate.
Chilled Water: This prevents the cilantro from overheating while blending and turning bitter.
Freeze the extra: To freeze this chutney, I add it to ice-cube trays and freeze. After a day, I transfer the frozen chutney cubes to a ziplock bag. Read notes for thawing and re-use instructions.
Make it sugar-free: Even though this chutney calls for a very small quantity of sugar, you can skip it altogether, or substitute with your preferred sugar-free substitute.
Don't over-blend: If you blend the cilantro leaves for too long in the blender, the oil in the cilantro turns rancid, causing a bitter taste. To prevent over blending, add cilantro after adding all the other ingredients to the blender.
Note: The nutrition facts below are my estimates. If you follow any diet plan, I recommend cross-checking with your preferred nutrition calculator.