Coriander Chutney (Cilantro Chutney)

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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.

top shot of coriander chutney in white bowl placed next to grilled sandwiches on a white plate

Why This Recipe Works

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

  1. 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.
  2. 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.
Step-by-Step Guide

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.

Chopped leaves, garlic and green chili in blender.

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.

Cumin powder and salt poured on top of chopped leaves in blender.

Blend 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.

Close up shot of coriander chutney in small blender.

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, Kachori, Dhokla, Dabeli and Aloo Tikki Burger.

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, Spring Rolls, French Fries or Cheese Balls.

cilantro chutney in white bowl placed next to grilled sandwiches on a white plate


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.

Tips

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.

More Delicious Chutney Recipes to Try!

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top shot of cilantro chutney in white bowl placed next to grilled sandwiches on a white plate

Coriander Chutney (Cilantro Chutney)

Coriander 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.
4.94 from 44 votes
Prep Time 10 mins
Cook Time 0 mins
Total Time 10 mins
Cuisine Indian
Course Appetizers
Diet Gluten Free, Vegan
Difficulty Level Easy
Servings 1 small bowl
Units

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

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 Info (Approximate values)

Nutrition Facts
Coriander Chutney (Cilantro Chutney)
Amount Per Serving
Calories 20 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Sodium 1201mg52%
Potassium 136mg4%
Carbohydrates 4g1%
Fiber 1g4%
Sugar 1g1%
Protein 1g2%
Vitamin A 1093IU22%
Vitamin B1 (Thiamine) 1mg67%
Vitamin B2 (Riboflavin) 1mg59%
Vitamin B3 (Niacin) 1mg5%
Vitamin B6 1mg50%
Vitamin C 9mg11%
Vitamin E 1mg7%
Vitamin K 50µg48%
Calcium 23mg2%
Vitamin B9 (Folate) 12µg3%
Iron 1mg6%
Magnesium 11mg3%
Phosphorus 15mg2%
Zinc 1mg7%
* Percent Daily Values are based on a 2000 calorie diet.

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This coriander chutney recipe post from the archives (Feb 2013) has been republished and updated on 6 April 2021.

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Meet Dassana

Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

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57 Comments

  1. 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)

    1. 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.

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

    1. welcome bidisha. yes this chutney will taste good with rava idli or vermicelli idli.

  3. Your recipes are really good, easy and help me to cook for my family. Thanks
    God bless

  4. 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.5 stars

    1. thanks. coriander does not freeze well. the taste changes a lot after you freeze it. so i would not suggest to freeze this chutney.

  5. Excellent recipe. Just made it without changing anything! Came out perfect. Thank you!5 stars

      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.

  6. 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 stars

    1. thanks rachel. some times the rating software acts weirdly on mobile phones.

  7. 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.

  8. 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!

  9. Dassana,

    even i hope to see samosa receipe soon…
    though i have been kept waiting for gatta receipe ๐Ÿ™ till now
    ….by hit and trial i am successful in making soft gattas since last 2-3 times

    1. yup renuka…. coming soon ๐Ÿ™‚

      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.

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

  11. 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.

  12. looks great dassana! did you make the samosa too? hope you’ll post recipe soon

    1. thanks nags. these are homemade samosas. i make samosa sometimes at home. will post in the recipe in future.