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 ½ teaspoon of 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: I add 1 teaspoon regular 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: I 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 the grinder jar, add the following ingredients:

• Green chilies (adjust to your spice preference)
• ¼ cup roasted chana dal (also called roasted Bengal gram).
• 1 inch of chopped fresh ginger
• ½ teaspoon cumin seeds

Add Coriander Leaves

3. 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.

Add Seasonings

4. Add sugar to balance the chutney flavors and add salt and a pinch of black salt (optional) in the jar, depending on your taste. You can also use jaggery powder as a healthier alternative.

5. Pour in ½ cup of cold water. Cold water helps retain the chutney’s bright green color. Use less water for a thick chutney.

You can add more water if you prefer a thinner consistency.

Blend the Chutney

6. Blend all the chutney ingredients into a smooth paste, scraping the sides of the jar if needed. Once blended, add 2 teaspoons lime juice to add a nice tang.

Garnish and Serve

7. Garnish the chutney with coriander leaves and serve it fresh 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. Serve it chilled with parathas or dosas 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.

FAQ

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