This post may contain affiliate links. Please read our disclosure policy.
Cilantro Chutney is a staple condiment in every Indian household made with fresh cilantro, lemon juice, ginger, garlic, green chilies, peanuts, and more. This versatile chutney takes just 5 minutes to make and can be used in sandwiches, drizzled over Papdi Chaat or Dhokla, chicken kebabs, samosas, and more.
One reader, Jyoti Joshi says:
★★★★★
“I regularly make various chutneys including green chutney, but this time I made this version of Nisha’s green chutney, and I am hooked to it, never imagined adding a couple of different ingredients like onion and peanuts would change the flavor of the chutney so much, never going back to making my regular chutney! Thanks.”
What is Cilantro Chutney?
Cilantro means ‘dhaniya’ in Hindi, therefore this is Dhaniya Chutney which is Cilantro Chutney also known as Coriander Chutney. This versatile chutney is a staple in every Indian/Desi household. It is the most popular Indian green chutney you’ll find throughout India. I like to call it the “Ketchup of India” because it goes with everything.
There are quite a few variations of this chutney. Some folks also add tomatoes which helps the chutney last longer, some add sev and skip the nuts, and some add a little mint which adds an element of freshness to the chutney.
I usually have a small batch of green chutney in the fridge. If you ever wonder what to make, at the very least, make a Chutney Cheese Grilled Cheese.
This chutney is delicious on a Bombay Sandwich, Papdi Chaat, Bhel Puri with Chana, Paneer Kathi Rolls, Chicken Seekh Kebabs, samosas, pakodas, dhokla, and I could go on and on.
Recipe Testing
I’ve updated my Green Chutney recipe. In the past, I blended the ice cubes with all the other ingredients which worked great, however blending a chutney without much liquid and ice was challenging.
Instead, now I make the chutney first with a little water and then add the ice cubes at the end. Doing so prevents oxidation and helps retain that vibrant green chutney color. I hope you give this technique a try. Works like a charm!
Why You’ll Love This Recipe
- Versatile – Can be used in sandwiches, wraps, and chaat. It can also be used as a dip with most Indian snacks and as a marinade for tofu, fish, or meat.
- Simple Ingredients – Cilantro Chutney is made with the most basic and simple ingredients available at most grocery stores. You don’t need to go to an Indian grocery store for special ingredients.
- Quick & Easy – One of the quickest and easiest chutneys to make. Simply add all the ingredients (except the ice) to a blender and blend.
Ingredients
- Fresh Cilantro: Use fresh cilantro leaves for the best results.
- Garlic & Ginger: A clove of garlic and half an inch of fresh ginger is all you need.
- Salt & Sugar: Of course, you need salt or black salt (kala namak) works. Sugar helps retain that bright green color.
- Lemon Juice: Lemon helps brighten all the flavors and also helps keep the chutney bright green. You may also use lime juice if you don’t have a lemon on hand.
- Cumin Seeds: This adds a nice smoky flavor. If you don’t have cumin seeds, 1/2 tsp of cumin powder works too.
- Green Chilies: For spicier chutney, add more green chilies. I used 2 green chilies, but you can add more if you’d like. Additionally, you can swap Indian/Thai green chilies for serrano peppers, or jalapenos for less spice.
- Unsalted Peanuts: Make sure you use unsalted peanuts. Do not use salted or roasted peanuts. You can easily find unsalted peanuts at the Indian grocery store. Also, peanuts help thicken the chutney.
- Red Onion: You may use red/white/yellow onion.
- Ice Cubes: Believe it or not, the ice cubes stop the oxidation process and keeps the chutney bright green for days. Add the ice cubes after blending the chutney.
- Water – Add 2 tablespoons of water initially, add 1 tablespoon at a time if needed to get the blender going.
*See the recipe card below for full information on ingredients and quantities.*
Substitutions & Variations
- Peanuts – You can use raw unsalted cashews instead of peanuts.
- Nut-Free – Skip the nuts and use plain bhujia sev instead. You’ll need 2 tablespoons of sev.
- Cilantro Mint Chutney – In addition to fresh coriander leaves, you can add a 1/4 cup of fresh mint leaves and end up with Cilantro Mint Chutney.
- Add Tomato – You can skip the water and use 1 plum tomato instead. Make sure to blend the tomato first before adding the remaining ingredients. Doing so will prevent you from using water. With that said, you still need to add ice cubes to your chutney once it is ready.
- Add Yogurt – Again, you may skip the water and instead use a dollop of whole milk yogurt. Blend all the ingredients (except ice) with yogurt. The chutney will result in a slightly lighter green.
- Thai Green Chilies – Feel free to substitute with serrano peppers which are also very spicy. Alternatively, you may use jalapeno pepper.
How To Make Cilantro Chutney Recipe?
1. Add fresh cilantro leaves to a blender. I love The Beast Blender. The better your blender, the less water you’ll need. (Image 1)
2. Next add the ginger, garlic, green chilies, onions, and peanuts. (Image 2)
3. Now add spices – cumin seeds, salt, and sugar. Also, add lemon juice and 2 tablespoons of water to begin with. (Image 3)
4. Blend until the chutney is smooth and creamy, however do not blend the chutney too long else it may become bitter. Add a little water at a time as needed. (Image 4)
5. Chutney should have a smooth consistency. (Image 5)
6. Transfer the chutney to a bowl and add a 1/4 cup of ice cubes – this stops the oxidation process. Refrigerate for 10 minutes before using. (Image 6)
Recipe Tips
✓ 3 Tips for Bright Green Chutney – Add a touch of sugar, lemon juice, and ice cubes for a vibrant green color that lasts for days. This prevents oxidation from occurring and helps retain that gorgeous green color.
✓ Smooth Cilantro Chutney – You need to invest in a good blender such as The Beast Blender which I highly recommend because it’s cute and compact. Other great options are BlendTec or Vitamix. Additionally, I don’t recommend using a food processor.
✓ Avoid Bitter Chutney – Don’t blend the chutney too long else it may become bitter. Add a little water at a time as needed.
✓ Thicken Chutney – If your chutney is slightly diluted, go ahead and add 1 tablespoon of peanuts and blend.
NOTE: I’ve used cheaper blenders in the past, such as NutriBullet and Magic Bullet, unfortunately, they are not equipped to grind everything into a smooth paste.
Serving Suggestions for Green Chutney
You can enjoy Indian Green Chutney with pretty much ANYTHING. Here are some suggestions:
- Indian Snacks – Great for Indian snacks such as samosas, pakodas, rava dhokla, patra, and muthiya, so good.
- Sandwiches – Delicious on sandwiches such as Spinach Chutney Cheese Toastie, Cheese Chutney Corn Toastie, Afternoon Tea Sandwiches, Grilled Bombay Sandwich, and Veg Grilled Cheese Sandwich.
- Chicken Seekh Kebabs and tandoori chicken.
- Bhel & Chaat – I’ve used it in my Quinoa Bhel and Bhel Puri Recipe with Chana. You can also use it in Papdi Chaat and Aloo Tikki Chaat.
- Kathi Rolls – as seen in my Paneer Tikka Kathi Roll and Achari Aloo Kati Roll.
- Indian fried rice – add a couple of dollops of chutney when making Desi fried rice. Throw in some peas, corn, and carrots.
- Eggs – Of course, chutney egg and cheese are delicious.
- Pasta – Drizzle chutney over mac and cheese or try my Hariyali Ramen Noodles.
- Salad Dressing – throw in some chutney, olive oil, salt, and black pepper as seen in my Corn Chaat Kachumber Salad.
Storage
- Once you’ve made your chutney, transfer it into an airtight container. It’ll last in the fridge for up to 1 week.
- Alternatively, you can freeze the chutney into an ice cube tray so you end up with individual portions of chutney. Then just pop them out as needed. The chutney is good for about 2 months in the freezer.
- To thaw the chutney, place a few cubes in a bowl and transfer it to the fridge the night before or a few hours prior. The chutney will be ready for use after a few hours.
Cilantro Chutney
VIDEO
EQUIPMENT
INGREDIENTS
- 1 fresh bunch cilantro
- 1 clove garlic
- 1/2 inch piece ginger
- 1/4 tsp salt
- 1/2 tsp cumin seeds
- 1 tbsp lemon juice, more if needed
- 2 tbsp red onion, chopped
- 1 tbsp raw unsalted peanuts, or cashews
- 1/2 tsp sugar
- 2 green chilles
- 2 tbsp water
- 1/4 cup ice cubes
INSTRUCTIONS
- Add fresh cilantro leaves to a blender. I love The Beast Blender. The better your blender, the less water you'll need. Next add the ginger, garlic, green chilies, onions, and peanuts. Add spices – cumin seeds, salt, and sugar. Lastly, add lemon juice and 2 tablespoons of water to begin with. Blend until the chutney is smooth and creamy, , however do not blend the chutney too long else it may become bitter. Add a little water at a time as needed.
- Transfer the chutney to a small bowl and add a 1/4 cup of ice cubes – this stops the oxidation process. Refrigerate for 10 minutes before using.
NOTES
- Bright Green Chutney – Add a touch of sugar, lemon juice, and ice cubes. This prevents oxidation from occurring and helps retain that gorgeous green color.
- Smooth Cilantro Chutney – You need to invest in a good blender such as The Beast Blender which I highly recommend because it’s cute and compact. Other great options are BlendTec or Vitamix. Additionally, I don’t recommend using a food processor.
- Avoid Bitter Chutney – Don’t blend the chutney too long else it may become bitter. Add a little water at a time as needed.
- Thicken Chutney – If your chutney is slightly diluted, go ahead and add 1/2 a tablespoon of peanuts and blend.
I regularly make various chutneys including green chutney, but this time I made this version of Nisha’s green chutney, and I am hooked to it, never imagined adding a couple of different ingredient like onion and peanuts would change the flavor of the chutney so much , never going back to making my regular chutney!
Thanks,
Thank you so much, Jyoti. This is such a huge compliment. I’m so glad to hear that. Also – you can use sev instead of peanuts for a nut-free option – that’s delicious too. My family uses sev too. 🙂
I have always been making cilantro mint chutney but I was not getting this bright green color. Followed Nisha’s tip of adding peanuts and ice cubes. It came out exactly like hers !
Thanks so much Satpreet. The ice cubes really work. So glad to hear that. 🙂
This is my go-to-recipe for every week. It taste so delicious and very easy to make with all the basic ingredients available at home. I just love this chutney and can be eaten with anything.
Thanks for this wonderful recipe.
Hi! Nicha! I am your neighbor! Just learned about you from our previous neighbor, Leeanna. I ran into her today at Trader Joe’s! I am very excited to learn some new cooking techniques from you! I am happy to share my cooking as well. We should compare notes! Dennis is also excited to learn your style of cooking! We are very health conscious and love to learn new things! Our son, Shane also cooks. I taught him how to cook at an early age. I am sure Kris will learn wonderous things from you and your kitchen! Let’s get together, my dear!
Thanks so much Shelley. Appreciate you checking out my site. I’ve always loved cooking and decided to start a blog a while ago. I’m in NJ at the moment with family, but yes when I’m back. 🙂
sorry just saw this now will be making this soon am indian too but am in Singapore perfect for my snacks will dm you if i make this and let you know how it goes Thanks Ramya
Sure sounds good! 🙂