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.
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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.
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.
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.
- To Refrigerate– Refrigerate Cilantro Chutney in an air tight container or a jar and use as needed.
- 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.
Indian Recipes to Serve Chutney with
Kitchen Tools You’ll Need:
Cilantro Chutney-Coriander Chutney
- 2 bunches of Cilantro with stems
- 1/4 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
- 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!
- 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.
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Mother, Wife, Indian-American born and raised in the small town of India. Former IT employee now a food blogger. A self-taught food photographer.
I choose to cook with Whole Foods and Clean Ingredients as my Mother did. I am a firm believer in cooking meals with lots of vegetables, little meat, and generous spices.