coriander chutney recipe, how to make coriander chutney | dhania chutney

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:

4.32 from 16 votes

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coriander chutney recipe | dhania 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

rough 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 | dhania 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.

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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.

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

dassana amit

Founder, Designer, Recipe Developer, Food Photographer || MORE ABOUT US

i started vegrecipesofindia.com in feb 2009. it is a pure vegetarian blog and shares recipes with step by step photos that will help you to make delicious and tasty vegetarian food easily.

i am passionate about cooking from childhood and learnt cooking from my elders. having a home science degree surely enhanced my cooking & baking skills which i now share as fool proof recipes on the blog. i am trained both in mainstream indian as well as international cuisines.

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