coriander chutney recipe with step by step photos – one chutney and many uses. this coriander chutney recipe is a no onion and no garlic recipe.

coriander chutney is a nice accompaniment with veg sandwich, aloo tikki, dhokla, dabeli, aloo tikki burger.

by the way if you do not have time to make coconut chutney for idli, dosa or medu vada, then you can make this cilantro chutney instead and it goes well with south indian snacks too.

usually i make green chutneys and keep them in the fridge. they are very handy when you want to apply them to your toasts or breads or have them as a dip with some finger food or snacks. there is another green chutney having a sweet taste.

if you are looking for more chutney recipes then do check mint chutney, coconut chutney, tomato chutney, onion chutney and saunth chutney recipe.

dhania chutney or coriander chutney recipe below:

coriander chutney recipe
4.43 from 14 votes
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coriander chutney recipe

easy coriander chutney recipe for chaat recipes or snacks.

course appetizers
cuisine indian
prep time 10 minutes
total time 10 minutes
servings 1 small bowl
calories per serving 23 kcal
author dassana amit

ingredients (1 cup = 250 ml)

  • 1 cup chopped fresh coriander leaves (cilantro leaves or dhania patta)
  • ½ inch ginger - chopped (adrak)
  • 1 green chili - chopped (hari mirch)
  • 1 or 2 teaspoon lemon juice
  • ½ teaspoon cumin powder (jeera powder)
  • black salt or rock salt or sea salt as required

how to make recipe?

  1. in a blender or chutney grinder, add 1 cup chopped fresh coriander leaves, ½ inch chopped ginger and 1 chopped green chilli.

  2. add 1 or 2 tsp lemon juice, ½ tsp cumin powder/jeera powder and black salt or rock salt or sea salt as required.

  3. with some water blend or grind all the ingredients in a blender or chutney grinder or magic bullet till smooth. check the seasoning and add more salt or lemon juice if required.

  4. store the coriander chutney in a covered bowl or container in the refrigerator.

  5. use the coriander chutney whenever required. it goes well with variety of snacks like pakoras, sandwiches, samosa, burger, idli, dosa, dhokla, dabeli, bhel puri, sev puri and other chaat recipes.

recipe notes

this approximate nutrition info is per serving:

Nutrition Facts
coriander chutney recipe
Amount Per Serving
Calories 23
% Daily Value*
Sodium 1322mg 55%
Potassium 83mg 2%
Total Carbohydrates 5g 2%
Dietary Fiber 1g 4%
Sugars 1g
Vitamin A 21.6%
Vitamin C 14.1%
Calcium 1.1%
Iron 5.3%
* Percent Daily Values are based on a 2000 calorie diet.


steps to make dhania chutney or coriander chutnet recipe:

1. in a blender or chutney grinder, add 1 cup chopped fresh coriander leaves, ½ inch chopped ginger and 1 chopped green chilli.

ingredients for coriander chutney recipe

2. add 1 or 2 tsp lemon juice, ½ tsp cumin powder/jeera powder and black salt or rock salt or sea salt as required.

making coriander chutney recipe

3. with some water blend or grind all the ingredients in a blender or chutney grinder or magic bullet till smooth. check the seasoning and add more salt or lemon juice if required.

coriander chutney recipe, dhania chutney recipe

4. serve coriander chutney with snacks like bhel puri, ragda patties, sev puri, samosa, onion pakora. the coriander chutney stays well for 6-7 days.

coriander chutney recipe, dhania chutney recipe




53 thoughts on “coriander chutney recipe, how to make coriander chutney | dhania chutney”

  1. thanks for this recipe. It’s easy to make but will it taste good with semolina and vermicelli idli?

  2. This is a great recipe. Have you tried freezing it? It would be good to make a big batch and then freeze it in small portions.

      1. Thanks

        Am interested in making the Coriander Chutney though have recently developed an allergy to citrus and originally considering adding Cider Vinegar or a bit of water to the mixture.

        1. welcome nate. skip adding citrus. no need to add any vinegar. the citrus is added to preserve the green color of the chutney. its not essential to add it. if you can get dry mango power or dry pomegranate powder then just to get sour hints, you can add of them. or otherwise make the chutney plain without the citrus.

  3. Before I travelled to India in 2011, I would make this with olive oil, salt, pepper, chillis and coriander and then pan fry with some pasta – coriander heypresto pesto!

    For some reason i can’t give it five stars but i would if i could!

  4. I just have a question. You only have to stir the ingredients in water and it comes out that smooth? seems that would be difficult with the chilies i guess you have to chop the heck out of them, lol.

    1. hi liz. the ingredients are not stirred. they are blended in a blender or a chutney grinder till smooth. i think i have to mention the word blender in the recipe.

  5. What a gorgeous color of coriander chutney! My friend makes awesome samosas. I want to dip her samosas in your chutney!! I’m surprised it’s easier to make this. I need to keep this recipe handy. Thanks Dassana!

  6. Dassana,

    even i hope to see samosa receipe soon…
    though i have been kept waiting for gatta receipe 🙁 till now
    ….by hit and trial i am successful in making soft gattas since last 2-3 times

    1. yup renuka…. coming soon 🙂

      i know about the gatta recipe. just not made it. i have a huge collection of recipes in the drafts. indian as well as world cuisine. but will for sure make the gatta recipe soon. good to know you making soft gattas now.

  7. Dassana, even though the ingredients are simple, this chutney has so many different flavours when made with different hands!
    Loved the snapshots too.

  8. I love to store chutney’s at home. My most common and fav ones are mint, cilantro and tamarind chutney. They go so well with chaat and other Indian snacks. Thanks for sharing this recipe. Your chutney looks so good and has got that lovely green color perfectly.

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