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.
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.
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.