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Begin by rinsing the cilantro thoroughly under running water, then shake off the excess moisture.
Trim away the stems and roots, discarding them, and remove any mature stalks, keeping only the tender ones.
Roughly chop the leaves and tender stalks.
Peel the garlic cloves, ensuring they are fresh and not sprouted.
Remove the stalks from the green chilies, and if you prefer a milder flavor, deseed them.
In the base of a blender jar, combine the peanuts, green chilies, salt, cumin, and garlic.
If you're sensitive to spice, start with a small piece of chili and two garlic cloves, adjusting later if needed.
Next, add the chopped cilantro leaves, lemon juice, and a couple of tablespoons of cold water to the blender.
Blend the mixture until smooth, scraping down the sides every 30 to 40 seconds.
Add more water gradually as needed, but aim for a thick, spreadable consistency.
If the chutney is too thick, incorporate an additional tablespoon of water.
Taste the chutney and adjust the seasoning with more salt, green chilies, or lemon juice as desired.
Transfer the cilantro chutney to a serving bowl.
This chutney pairs well with snacks like pakoras, samosas, and sandwiches.
Store any leftovers in the refrigerator for up to four days, and consider refreshing it the next day with a few tablespoons of thick strained yogurt, stirring well before serving.