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, pakoras, and chaat. It is also commonly used in South Indian dishes like dosa, idli, and vada.
Ingredients
- 2 cups fresh coriander (cilantro) leaves
- 5–6 green chilies (adjust to taste)
- ¼ cup roasted chana dal (roasted Bengal gram)
- 1 inch piece fresh ginger, chopped
- ½ teaspoon cumin seeds
- 1 teaspoon sugar (or jaggery powder as an alternative)
- 1 teaspoon regular salt (adjust to taste)
- A pinch of black salt (optional)
- ½ cup cold water
- 2 teaspoons lime juice (optional, for tangy flavor)
- Coriander leaves (for garnish)
How to Make Coriander Chutney (Indian Cilantro Chutney)
Prepare the Ingredients
1. To make coriander chutney, gather your ingredients and use a grinder for a smooth consistency. 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).
- Next, add 1 inch of chopped fresh ginger and ½ teaspoon cumin seeds (jeera) for warmth and earthy flavor.
Add the Fresh Coriander
3. Add coriander leaves (cilantro) in the jar. Make sure to clean the leaves thoroughly and remove any yellow or rotten ones.
4. Fill the grinder jar loosely but don’t pack the coriander leaves in too tightly, as they need space to grind smoothly.
Add Seasonings
5. Add 1 teaspoon sugar to balance the chutney flavors. You can also use jaggery powder as a healthier alternative.
6. Next, add salt and a pinch of black salt (optional) in the jar, depending on your taste.
7. 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
8. Blend all the chutney ingredients into a smooth paste, scraping the sides of the jar if needed.
9. Once blended, add 2 teaspoons lime juice to add a nice tang.
Garnish and Serve
10. Garnish the chutney with 2–3 fresh coriander leaves and serve it fresh with pakoras, samosas, 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
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, cleaned and roughly chopped
- 5 green chilies adjust to taste
- 1/4 cup roasted chana dal roasted Bengal gram
- 1 inch piece fresh ginger chopped
- 1/2 teaspoon cumin seeds jeera
- 1 teaspoon sugar or jaggery powder as an alternative
- 1 teaspoon regular salt adjust to taste
- A pinch black salt optional
- 1/2 cup cold water adjust for desired consistency
- 2 teaspoons lime juice optional, for tangy flavor
- 5 coriander leaves for garnish
Instructions
- Prepare the Chutney Base by adding green chilies, roasted chana dal, chopped ginger, and cumin seeds to a grinder jar.
- Add the cleaned coriander leaves. Make sure they’re loosely packed for easy grinding.
- Add sugar, salt, black salt (optional), and cold water but it is not necessary to add cold water.
- 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.
