60 grams cilantro (about 1 bunch), leaves and stalks
2 1/2 tablespoons lemon juice
2 green chilies, seeds removed if desired
12 grams mint leaves (about a small handful)
20 grams raw or roasted unsalted pistachios (about 30-35)
Salt to taste
Blend together all the ingredients with 4 tablespoons water until smooth; it might take a few minutes. Taste and adjust the seasoning. Keep in a glass jar in the fridge for up to a week, or freeze until ready to use.
Makes 200 ml/ a little more than 3/4 of a cup
From I Love Curry by Anjum Anand
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