Coriander Chutney (Indian Cilantro Chutney)
Whether you’re looking to prepare coriander chutney for dosa or make a spicy green chutney, this easy recipe brings authentic flavor to your table.
Coriander Chutney, also known as Indian Cilantro Chutney, is a vibrant green condiment, typically a thick sauce, that adds fresh flavor to any Indian dish. Made with fresh coriander leaves (also called cilantro), green chilies, cumin, and ginger, this healthy and quick side dish is perfect when you’re wondering how to make chutney for Indian snacks like samosas, bread pakoras, and chaat. It is also commonly used in South Indian dishes like dosa, idli, and vada.
Ingredients and Substitutes
- Cilantro Leaves: I use 2 cups of fresh coriander (cilantro) leaves as the base of this chutney. This gives the chutney its green color bright, herbal flavor. You can add some mint leaves for a refreshing twist, but coriander is essential.
- Green Chilies: Make chutney spicy using green chilies, adjusting to your heat preference. If unavailable, use green chili paste or jalapeño.
- Chana Dal: This ingredient adds body and a nutty flavor. You can substitute it with roasted peanuts or sunflower seeds if needed.
- Ginger and Cumin Seeds: I use a 1-inch piece of fresh ginger, to add warmth and depth. To make the coriander chutney earthy use ½ teaspoon cumin seeds. You can also use ginger paste.
- Sugar: It balances the spice level in chutney. Jaggery powder or honey are good natural alternatives.
- Salt: Sea salt or pink salt can be used instead. A pinch of black salt is optional, but you can skip it if not available.
- Water Ratio: For making coriander chutney, the ideal water ratio is about ½ cup of cold water for every 2 cups of fresh coriander leaves. Use cold water to make the chutney smooth. A few ice cubes can also be used, cold water help keep the color vibrant.
- Lime Juice: This ingredient is optional, but lime juice adds a nice tang. Lemon juice or a pinch of amchur (dry mango powder) also work well in chutney.
- For Garnishing: Finish with a sprinkle of coriander leaves for garnish, or sometimes mint leaves for extra freshness.
How to make Coriander Chutney (Indian Cilantro Chutney)
Prepare the Ingredients
1. Gather all the ingredients to make coriander chutney, and use a grinder to achieve a smooth consistency.
- 2 cups fresh coriander (cilantro) leaves
- 5 to 6 green chilies
- ¼ cup roasted chana dal (Bengal gram)
- 1 inch piece of fresh ginger, chopped
- ½ teaspoon cumin seeds
- 1 teaspoon sugar, or jaggery powder
- 1 teaspoon regular salt, or to taste
A mortar and pestle gives a traditional texture, but a grinder is quicker and more effective.
2. In a grinder jar, add green chilies, roasted chana dal, chopped ginger,cumin seeds, sugar to balance the chutney flavors, salt and a pinch of black salt (optional) in the jar, depending on your taste for an authentic Indian chutney base.
3. Next, add coriander leaves (cilantro) and fill the grinder jar loosely but don’t pack the coriander leaves in too tightly. Make sure to clean the leaves thoroughly and remove any yellow or rotten ones.
4. Pour in ½ cup cold water. Use less water for a thick chutney. You can add more water if you prefer a thinner consistency. Grind all the chutney ingredients into a smooth paste, scraping the sides of the jar if needed.
5. Once blended, transfer chutney in a serving bowl, squeeze some lime juice to add a nice tang. Garnish the chutney with coriander leaves, pair it with bread pakoras, samosas, masala chaat, sandwiches, or any favorite Indian snack.
Serving Suggestions for Coriander Chutney
- Coriander chutney is a thick sauce that adds a fresh, tangy flavor to a variety of Indian dishes. Pair chutney with crispy pakoras, samosas, kachoris or spread it over sandwiches for breakfast or lunch.
- Serve chutney as a dip with idli, dosa, or uttapam in place of or along with traditional South Indian coconut chutney.
- You can also mix coriander chutney with a little yogurt or lemon juice to use as a zesty dressing for salads or buddha bowls.
- Use chutney as a spread in potato sandwiches, frankies, or rolls for a herby, spicy taste.
Frequently asked questions
Add a few drops of lemon juice or a pinch of sugar while grinding the chutney to keep it fresh and green in color. Also, avoid over-grinding and store in an airtight container.
Yes, you can store coriander chutney fresh in the fridge for 2–3 days. For longer storage, freeze it in small portions.
Yes, coriander is low in calories and rich in antioxidants, vitamins, and mineral. Chutney is perfect for a healthy diet.
Recipe Card
Coriander Chutney (Indian Cilantro Chutney)
Equipment
- 1 Mixer grinder or blender
- 1 Chopping board and knife
- 1 Serving bowl or chutney bowl
- 1 Storage container with lid
- 1 Spoon or spatula
Ingredients
- 2 cups fresh coriander cilantro leaves, washed and cleaned
- 5 green chilies adjust to spice preference
- ¼ cup roasted chana dal Bengal gram
- 1 inch fresh ginger chopped
- ½ tsp cumin seeds
- 1 tsp sugar or jaggery powder
- 1 tsp salt adjust to taste
- 1 pinch black salt optional
- ½ cup cold water adjust for consistency
- 2 tsp lime juice or lemon juice
Instructions
- Prepare the Chutney Base by adding green chilies, roasted chana dal, chopped ginger, and cumin seeds to a grinder jar.
- Add the coriander leaves loosely into the jar without packing them too tightly.
- Add sugar, salt, black salt (optional), and pour in ½ cup cold water to help retain the chutney’s fresh green color. Use less water for a thick chutney and more water for a thinner consistency.
- Blend all the ingredients into a smooth paste, scraping the sides of the jar as needed. Stir in lime juice to enhance the tangy flavor, if using.
- Garnish the chutney with a few fresh coriander leaves. Serve fresh Coriander Chutney with samosas, pakoras, snacks or meals.
