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 dhaniya 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.
if you are looking for more chutney recipes then do check:
coriander chutney recipe
INGREDIENTS FOR coriander chutney recipe
- 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 coriander chutney recipe
- in a blender or chutney grinder, add 1 cup chopped fresh coriander leaves, ½ inch chopped ginger and 1 chopped green chilli.
- add 1 or 2 tsp lemon juice, ½ tsp cumin powder/jeera powder and black salt or rock salt or sea salt as required.
- 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.
- store the coriander chutney in a covered bowl or container in the refrigerator.
- 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 TIPS
how to make coriander chutney or dhaniya chutney
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 pakoda. the coriander chutney stays well for 6-7 days.
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You know I learned cooking because of you. I am a student in Melbourne and after leaving home(Pune) I didn’t even know how to cook anything. Then I started using your recipes to make easy sabzis. Thank you so much for all the recipes.
Love from Melbourne (Australia)
thank you revati. i am so glad that the recipes are helping you. home cooked food is the best especially when you live away from your country. thanks again and wish you all the best.
wow tasty
easy to make
thankyou supii 🙂
thanks for this recipe. It’s easy to make but will it taste good with semolina and vermicelli idli?
welcome bidisha. yes this chutney will taste good with rava idli or vermicelli idli.
Very nice recipe THANKS
thankyou vaishnu.
Your recipes are really good, easy and help me to cook for my family. Thanks
God bless
thankyou so much rashi 🙂
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.
thanks. coriander does not freeze well. the taste changes a lot after you freeze it. so i would not suggest to freeze this chutney.
Can we use table salt instead of the salts u mentioned here??
teena, yes you can use.
Excellent recipe. Just made it without changing anything! Came out perfect. Thank you!
welcome shelly. glad to know this.
Out of interest what can used in place of Lemon Juice?
nate, you can use dry mango powder or dry pomegranate seeds.
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.
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.
Thank you.
welcome kohila