I usually make chutneys and pickles at least a week ahead of guests coming to dinner--flavors develop so much better. HOWEVER, a new recipe is for cilantro chutney (cilantro, green chilies, onions, lemon juice, bit of sugar, amchur, garlic). Think I can make this ahead? Was concerned the cilantro might discolor or disintegrate in the juice/spices. Ideas?? TIA.