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Coriander Chutney

Serves 1
10 mins
20 Kcal
Coriander chutney, or dhania chutney, is a bright, hot condiment that plays an important place in Indian cuisine. This playfully hot condiment makes its primary ingredient - fresh coriander leaves - into a bright, tangy, slightly spicy condiment and complementarily used with almost anything. It's easy to prepare but utterly versatile; hence, it garnishes so many Indian homes. Its key ingredients include fresh coriander leaves, green chillies, garlic, and lemon juice. All these, when ground together, give a paste with an aromatic texture. In comparison, some people add grated coconut or roasted peanuts to give it a creamy texture, sometimes even yoghurt to balance out the tanginess, which must come from lemon juice or tamarind, providing a great balance between the earthiness in the coriander leaves and the heat from the green chillies. Coating kebabs and kebab accompaniment are also used. It is used as a spread over sandwiches in different parts of the world. Coriander chutney can be used as an accompaniment for snacks such as samosas, pakoras, idlis, or dosas. It can even be used with varieties of rice, like biryani and pulao. It tastes great with both veg and non-veg food. Besides its versatility, coriander chutney also boasts a lot of nutritious value. Coriander is rich in vitamins A, C, and K, and the chutney can be made free from added preservatives, making it a healthy natural option. Whether taken as a dip, spread, or side dish, coriander chutney brings added freshness to any dish. As such, this component must belong to the fray of Indian cuisine.

Ingredients required for Coriander Chutney

  1. 2 cup coriander leaves
  2. 2 tsp ginger powder
  3. 2 green chillies
  4. 1 tbsp lemon juice
  5. 1/2 tsp cumin powder
  6. 1/2 tsp chaat masala
  7. Black salt

Cooking steps for Coriander Chutney

  1. 1
    Start by washing 2 cups of fresh coriander leaves very well. This helps remove all dirt and impurities from the leaves. After washing, drain the leaves and chop them roughly. Chopping helps coriander blend more quickly in the grinder to make chutney smooth.
  2. 2
    Next, chop two teaspoons of fresh ginger and two green chillies. Green chillies will give it a spicy taste; however, you can reduce their numbers if you don't want chutney too spicy. You can use two whole teaspoons of green chillies for a hot coriander chutney recipe. You can replace chopped green chillies with 1/2 to 1 teaspoon in case you or your family members like less spicy chutney.
  3. 3
    Add chopped coriander leaves, ginger, and green chillies in a blender or chutney grinder. The three ingredients will make up the base for the chutney, and their flavours combine to create that fresh, spicy feel of the chutney.
  4. 4
    Now, add the primary ingredients to the blender. Put one tablespoon of lemon juice. This sour taste conserves the bright green colour of the coriander leaves, preventing their high oxidation.
  5. 5
    Add 1/2 teaspoon of roasted or ground cumin powder to the blender. Roasted cumin will give your chutney a nice, earthy warmth. If you want more depth, add 1/2 teaspoon of chaat masala at this juncture. Chaat masala provides the chutney with a slightly tangy and savoury taste that enhances the flavour profile.
  6. 6
    Add a pinch of black or pink salt as your seasoning if desired. You can also use table salt or sea salt if you do not have black or pink salt. Use as much salt as you desire it.
  7. 7
    Now, churn in all the ingredients together to make the chutney smooth and nice on the palate.
  8. 8
    Add ¼ to 1/2 cup of water in the blender. The quantity of the water to be added will depend upon how thick or thin you would like your chutney to be. If it is required to be thicker as the spread for the sandwich, then you should add less water. You can add a bit more water if you need to have it thinner, though it will be great to use for dips for snacks.
  9. 9
    Mix the liquid well to smooth it out.
  10. 10
    Taste the chutney, and if it needs some seasonings, add salt or lemon juice. It should have a kind of tartness because of the lemon juice, balanced by the coriander's freshness and the spices.
  11. 11
    Transfer it to a covered bowl or an airtight container once the chutney is ready. You can store the coriander chutney in the refrigerator for up to 3-4 days. Freezing it is a better option if you want to store it for a long time. Freeze the chutney in small portions like ice cube trays. Once frozen, transfer those cubes to an airtight container or bag. Freeze it. Before use, thaw the required quantity.
  12. 12
    It is also very versatile and goes perfectly with a variety of dishes. This recipe of coriander chutney will go perfectly with Indian snacks such as pakoras, samosas, idlis, dosa, dhokla, bhel puri, sev puri, and other chaat recipes. It will even serve as a refreshing dip for appetisers like tandoori dishes, kebabs, and grilled vegetables.

Shop Ingredients

Lemon Juice (1 Tbsp)
29
1
Chaat Masala (1/2 Tsp)
90
1
85
1
65
1
87
1
40
1
52
1
86
1
119
1
67
1
216
1
Ginger Powder (2 Tsp)
98
1
120
1
85
1
64
1
Black Salt
47
1
80
1
Cumin Powder (1/2 Tsp)
69
1
51
1
98
1
100
1
79
1
175
1
118
1
81
1
172
1
175
1
Green Chillies (2)
25
1

FAQs

How long can I keep coriander chutney in my fridge?

Coriander chutney will be good in the refrigerator for 3-4 days when kept in an airtight container. You can always add some lemon juice or vinegar to the chutney, which are excellent natural preservatives that prolong its shelf life. To store chutney for a longer time, freeze small portions with the help of ice cube trays. Once frozen, transfer the cubes to a sealed freezer bag, and they can last for up to 2-3 months. This freezes well, thaws just before using, and retains its flavour.

Can I make coriander chutney less spicy?

Of course, you can easily change the spice level of coriander chutney to your wish. Either reduce the number of green chillies or take out the seeds from the chillies before blending. A little yoghurt or roasted peanut sugar might be added to neutralise the heat. Those give a creamy look and taste along with not compromising on the freshness.

What can I serve with coriander chutney?

Coriander chutney is very versatile and can be served with many dishes. It will go very well with Indian snacks like samosas, pakoras, and bhajis. It's great as a dip for tandoori dishes, kebabs, and grilled vegetables. You can use it as a spread for sandwiches, wraps, or dosas, or it can be used as an accompaniment with rice dishes like biryani, pulao, or even plain steamed rice.