Coriander Chutney (Indian Cilantro Chutney)
Coriander chutney (also known as Dhania chutney) is a staple in Indian cuisine. Gluten-free and vegan, this quick and easy cilantro chutney pairs perfectly as a dipping sauce with Indian Snacks or any snack like veg sandwiches, fritters, patties, burgers, fries.
About Coriander Chutney Recipe
This easy, spicy and delicious cilantro chutney recipe might just become a staple food in your home! The perfect sauce to have on hand for toasts, breads, or finger foods, I love to serve this coriander chutney whenever I’m looking for a quick snack or appetizer.
You do not need coconut, peanuts, yogurt or any difficult to get ingredients to make this recipe. You do not even need mint leaves.
Roasted ground cumin is added to the chutney. But if you do not have ground cumin or roasted cumin powder, worry not.
Simply omit it or if you do have cumin seeds, roast them in a skillet until fragrant and then powder them in a spice-grinder.
By the way, if you do not have time to make Coconut Chutney for Idli, Dosa or Medu Vada, then you can make this coriander chutney instead! It goes well with many South Indian snacks, and it’s great to go on a sandwich or as a dip for dosa or for idli, as well.
Coriander chutney is also called as Dhania chutney in Hindi where the word “dhania” means coriander and “hara dhania” specifically means coriander leaves.
Prepping Coriander Leaves
While prepping coriander, do include the tender stems with the leaves as they are loaded with tons of flavor. If the stems are tough or woody, discard them.
Soak the leaves with the tender stems thoroughly in bowl of clean water with some vinegar and a bit baking soda for 2 to 3 minutes to get rid of any pesticide residue. Rinse them again in fresh water a few times. Drain all the water.
Two Ways to Store Cilantro
- For easier work, I soak the leaves in water mixed with vinegar, baking soda and later rinse them again. I let all the water get drained and then place them on a large rack (placed below a tray for any extra water to drip through) and let them dry naturally for a few hours. Use a salad spinner if you have one.
When they look fresh but not wilted, I store them between paper towels in a box in the crisper drawer of my refrigerator. These stay good for about a week. - An easy method which I used to earlier implement was to store the coriander leaves in a glass or bottle (with a large rim) filled with some water. Trim and remove the roots before you place these leaves in the glass.
The stems and leaves should be outside the glass. The base part of the stem should be in water. Gather the leaves and cover with a plastic bag or a ziplock bag. Seal loosely with a rubber band on the rim. Keep in the fridge and change the water every day. Cilantro stored this way stays good for a week.
How to Make Coriander Chutney
Add Ingredients to a Blender
1. First, in a blender or chutney grinder, combine 1 cup of chopped fresh coriander leaves (50 grams) ,1 teaspoon chopped ginger and 2 teaspoons chopped green chili.
Note that 2 teaspoons makes for a spicy green chutney. If you or any of your family member cannot tolerate spicy food, add ½ to 1 teaspoon of chopped green chillies.
Add Seasonings
2. Next add 1 teaspoon of lemon juice, ½ teaspoon of roasted cumin powder or ground cumin, 2 to 3 pinches of black salt (optional) and table salt or pink salt or sea salt as needed.
At this point you can add ¼ teaspoon Chaat masala if you have it.
Make Coriander Chutney
3. Then, add 1 to 2 tablespoons water, blend or grind all the ingredients until smooth. Check the seasoning and add more salt or lemon juice as needed.
Serve and Enjoy
4. Finally, serve your delicious coriander chutney with snacks like sandwiches, patties, fritter, or Indian snacks like Bhel Puri, Ragda Patties, Sev Puri, Samosa, and Kachori.
For a Veg Sandwich or grilled Cheese Sandwich you can spread it on the bread as well as enjoy as a dipping sauce. I also add it as a topping or spread on the various veggies wraps I make.
Cilantro chutney also tastes awesome with fried snacks like Falafel, Potato Wedges, French Fries or Cheese Balls.
Storage and Leftovers
Whether you have leftovers from a snack or made a batch of coriander chutney for later, you’ll be able to enjoy this sauce for days to come. Store your coriander chutney leftovers in an airtight container in the refrigerator for 3 to 4 days.
Expert Tips
- Serve with chaat snacks: Coriander chutney is also used to top various chaat snacks, which have a sweet, tangy, spicy taste with various textures in the food. A personal favorite, chaat snacks are an absolutely amazing category of Indian snacks, like Pani Puri and Chana Chaat.
- Watch the consistency: It’s important that the coriander chutney flavors are preserved. Be careful not to thin out your chutney too much, as the flavors will get diluted. If you need to thicken your cilantro chutney, add some almond meal or almond flour or ground roasted peanut powder.
- Personalize the flavor: This dhania chutney recipe is very easy to customize. Increase the spiciness by adding more green chilies, or add a bit of freshness by using half of mint and cilantro. You can also try substituting dry mango powder with lemon juice for a faint sourness. There are so many flavor combinations to try!
- Scaling: You could easily scale the recipe and make a big batch of dhania chutney for parties or get-togethers.
FAQs
Can I freeze coriander chutney?
Coriander chutney is great to make ahead or meal prep. If you want your chutney to last longer than a week, it can be frozen for up to a month. Try freezing your chutney in small batches using an ice tray to make for easy portions.
What to serve with coriander chutney?
Cilantro chutney is served as a side with various Indian snacks to dip and eat – like Onion Pakoda, Samosa, and Sandwiches.
Can I sweeten chutney?
Yes – you can add a little honey or sugar to add a bit of sweetness or tone down the level of bitterness in your chutney.
Step by Step Photo Guide Above
Ingredients
- 1 cup chopped coriander leaves (cilantro), tightly packed – 50 grams
- 2 teaspoons chopped green chillies or 2 to 3 green chillies or as needed
- 1 chopped ginger or 1 inch ginger
- ½ teaspoon Roasted Cumin Powder or ground cumin – optional
- 1 teaspoon lemon juice or as required
- 2 to 3 pinches black salt – optional
- salt as required – pink salt, table salt or sea salt
- ¼ teaspoon Chaat Masala – optional
- 1 to 2 tablespoons water
Instructions
- In a blender or chutney grinder, add the chopped coriander leaves, chopped ginger and green chillies.
- Note that 2 teaspoons makes for a spicy green chutney. If you or any of your family member cannot tolerate spicy food, add ½ to 1 teaspoon of chopped green chillies.
- Add lemon juice, roasted cumin powder or ground cumin, black salt and pink salt, table salt or sea salt as required. You can add chaat masala at this step if you have it.
- Add water and blend or grind all the ingredients until smooth. Taste the chutney and add more salt or lemon juice if needed.
- Store the cilantro chutney in a covered bowl or container in the refrigerator.
- Use the chutney whenever required. It goes well with variety of Indian snacks like pakoras, sandwiches, samosa, burger, idli, dosa, dhokla, dabeli, bhel puri, sev puri and other chaat recipes.
Serving suggestions
- Serve the delicious coriander chutney with snacks like sandwiches, patties, fritter, or your favorite Indian snacks.
- For a Vegetable Sandwich or any sandwich you can spread it on the bread as well as enjoy as a dipping sauce. I also add it as a topping on the wraps I make.
- Cilantro chutney also tastes awesome with fried snacks like Pakoda, Samosa, Falafel or Potato Wedges.
Storage and leftovers
- Whether you have leftovers from a snack or made a batch of coriander chutney for later, you’ll be able to enjoy this sauce for days to come.
- Store your coriander chutney leftovers in an airtight container in the refrigerator for 3 to 4 days.
- If you want your cilantro chutney to last longer than a week, it can be frozen for up to a month. Try freezing your chutney in small batches using an ice tray to make for easy portions.
Notes
- Serve with chaat snacks: Coriander chutney is used to top various Indian chaat snacks which have a sweet, tangy, spicy taste with various textures in the food. A personal favorite, chaat snacks are an absolutely amazing category of Indian snacks.
- Watch the consistency: It is important that the coriander chutney flavors are preserved. Be careful not to thin out your chutney too much, as the flavors will get diluted. If you need to thicken your chutney, add some almond meal or almond flour or ground roasted peanut powder.
- Personalize the flavor. This chutney recipe is very easy to customize. Increase the spiciness by adding more green chilies, or add a bit of freshness by using half of mint and cilantro. You can also try substituting dry mango powder with lemon juice for a faint sourness.
- Scaling: You could easily scale the recipe and make a big batch of dhania chutney for your party menu.
Nutrition
This coriander chutney recipe from the archives was first published on 2013. It has been updated on November 2024.
wow Dassana, thank you so much for the tip on how to thicken the chutney, didn’t know adding almond meal would save it, but it did !!! so, guys, in case you make your chutney too thin , add some almond meal 😉 and voila, magic happens
Welcome and glad to know the tip was helpful.
Can you freeze it?
Yes.