Coriander chutney recipe with step by step photos. This cilantro chutney is a staple in Indian cooking. It is gluten-free, vegan and a no onion and no garlic chutney.
One chutney and many uses. This chutney is a nice accompaniment with veg sandwich, fritters, patties, 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 chutney instead and it goes well with South Indian snacks too. This chutney is great to go on a sandwich or also as a dip for dosa or for idli.
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.
Follow this easy cilantro chutney recipe and it just might become a staple food in your home!
How to make coriander chutney or cilantro chutney
1. In a blender or chutney grinder, add 1 cup chopped fresh coriander leaves, ½ inch chopped ginger and 1 chopped green chili.
2. Add 1 or 2 tsp lemon juice, ½ tsp cumin powder (ground cumin) 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 sandwiches, patties, fritters or Indian snacks like bhel puri, ragda patties, sev puri, samosa. The chutney stays well for 6-7 days.
If you are looking for more Chutney recipes then do check:
coriander chutney | cilantro chutney
Ingredients
- 1 cup chopped fresh coriander leaves (cilantro leaves or dhania patta)
- ½ inch ginger - chopped
- 1 green chili - chopped
- 1 or 2 teaspoon lemon juice
- ½ teaspoon cumin powder (ground cumin)
- black salt or rock salt or sea salt as required
Instructions
- 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 cilantro chutney in a covered bowl or container in the refrigerator.
- Use the 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.
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
Nice recipe! But will it taste good with bread?
Yes. It does taste good with bread.
This is a really nice recipe, I added peanuts and tamarind pulp. Tasted great.
thanks sheetal for sharing positive feedback and your variation.
Very nice chutney and easy to make…:)
thanks bhushan
cool recipe and easy to make
thanks sneha
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!
thanks rachel. some times the rating software acts weirdly on mobile phones.
This chutney is awesome.
thanks pankaj
Thanks dassana.simplest chutney ever
welcome nilav
Hi,dassana thanks for sharing easy and quick chutney
welcome nikky
It’s too good..
its help me on my cooking skill
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.
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.
Thanks for this recipe! I can’t wait to make it!
thanks karen
Simple & easy recipe, thanks for sharing
welcome sandhya.
Simple and nice one to have with chaats
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!
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
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.
kala namak adds so much flavor to this chutney
Dassana, even though the ingredients are simple, this chutney has so many different flavours when made with different hands!
Loved the snapshots too.
Hi Dassana, This looks great -love the colours very vibrant!
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.
looks great dassana! did you make the samosa too? hope you’ll post recipe soon
thanks nags. these are homemade samosas. i make samosa sometimes at home. will post in the recipe in future.