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Cilantro Chutney-Coriander Chutney Recipe

Published: Sep 4, 2021 · Modified: Sep 22, 2022 by FeastwithSafiya · This post may contain affiliate links.

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Cilantro Chuntey is a staple condiment in India. Made with fresh Cilantro, Mint, Garlic, toasted cumin Seeds, Lemon juice and Chili. Cilantro Chutney aka Coriander Chutney is so versatile and can be used as a Dip or a Sauce for many wonderful meals you create.

Cilantro Chutney-Coriander Chutney Recipe.

Jump to:
  • What is Chutney?
  • What’s In My Cilantro Chutney Recipe
  • Storing and Freezing Cilantro Chutney?
  • Indian Recipes to Serve Chutney with
  • Kitchen Tools You’ll Need:
  • Cilantro Chutney-Coriander Chutney

What is Chutney?

Chutneys have been part of my family as long as I can remember. It's a great combination of either a fruit ,or a Vegetable, or an Herb with Indian spices. Uff! I have a fond memory of my father bringing the Tandoori Chicken with Cilantro Chutney from a nearby town. I am drooling while writing this, yes, for-real! Chutneys are so versatile and every household has their own recipe of them all around India.

Indian Cilantro Chutney-coriander chutney recipe. Cilantro mint chutney.

What’s In My Cilantro Chutney Recipe

Just a handful of fresh ingredients are all you need to make this incredible delicious and addictive chutney.

  • Cilantro(Hara Dhaniya)- Cilantro aka Coriander is such a mild flavored herb. Easily found at any major grocery store throughout the States. Cilantro along with its stems truly enhances the flavor of this chutney recipe.
  • Mint- Mint leaves give such a refreshing taste to this Chutney. I suggest not adding Mint stems at all. Mint stems are known to create a bitter flavor and you don't want that in your Chutney.
  • Garlic- I love the spicy flavor of garlic for this recipe. I recommend using fresh garlic cloves rather than bottle chopped garlic.
  • Cumin Seeds- Toasted and coarsely ground cumin seeds enhance the flavor of this chutney beautifully. You may use cumin powder if you can't find cumin seeds. However, I highly recommend toasted cumin seeds.
  • Green Chili- I like to use green chili for this recipe to spice up the flavors. If you are not a fan of green chilies, go for mild peppers like Jalapenos, Bell peppers or Serrano peppers.
  • Lemon Juice- Lemon juice truly cuts down any bitter flavor coming from mint and garlic.
  • Pink Salt- I have developed a love for Pink salt. The pungent flavor of Pink Salt substitutes for that Chaat masala flavor. You may use black salt, Kosher salt or a regular table salt if you can't find Pink salt.
Indian Chutney recipe. Dhaniya chutney. How to make chutney?

Storing and Freezing Cilantro Chutney?

Chutney stays great in the refrigerator for up to 2 weeks. Making Cilantro Chutney is super easy and it can be prepared ahead of time.

  1. To Refrigerate- Refrigerate Cilantro Chutney in an air tight container or a jar and use as needed.
  2. To Freeze- Freeze chutney in an ice tray or Ziploc bag. Chutney stays great for up to a month in a the freezer. Defrost the chutney in the fridge overnight before serving.
Dhaniya-Phudina Chutney. CIlantro Chutney recipe

Indian Recipes to Serve Chutney with

  • Seekh Kabab-Seekh Kebab
  • Potato Samosa
  • Masala Fish
  • Mutton Biryani
Dhaniya-Phudina Chutney. CIlantro Chutney recipe

Kitchen Tools You’ll Need:

  • A good blender
  • Airtight Jar for storing
Cilantro Chutney-Coriander Chutney Recipe.

Cilantro Chutney-Coriander Chutney

Safiya | FeastwithSafiya
Cilantro Chutney is so versatile. Great as a dipping Sauce, use it as a Marinate! So easy to whip up and can go with almost every meal.
5 from 1 vote
Print Pin
Prep Time 10 mins
Total Time 10 mins
Course Dip, Sauce
Cuisine Indian
Servings 8 Tablespoons
Calories 30 kcal

Ingredients  

  • 2 bunches of Cilantro with stems
  • ¼ cup Mint leaves
  • 4 Garlic cloves
  • 1 Green Chili or deseeded Serrano or Jalapeno
  • 1 teaspoon toasted cumin seeds or powder
  • 2-3 Tablespoons Lemon juice
  • 2 Tablespoons Water
  • Pink Salt to taste

Instructions 

  • Thoroughly wash and clean the Cilantro and Mint. Use Cilantro stems and remove any stems from Mint leaves.
  • In a good blender, combine all the ingredients and blend until smooth consistency.
  • Serve it immediately with Kababs, Pakoras, Paratha, slather it on Burgers, Sandwiches, and so much more. Enjoy!

Notes

Tips
  • Toast Cumin seeds in a small skillet for 2 to 3 minutes on low heat. Coarsely grind the seeds in a Mortar & Pestle or a spice Grinder.

Nutrition Information

Calories: 30kcal
Have I inspired you to cook?Mention @feastwithsafiya on Instagram or use #feastwithsafiya

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Hi, I'm Safiya! I'm an author, food photographer, recipe developer, and the creator behind Feast with Safiya. So glad you stopped by..more about me

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