Cilantro Chutney is a staple condiment in every Indian household that's made with fresh cilantro, lemon juice, ginger, garlic, green chilies, peanuts, and more.
Cilantro Chutney is a staple in every Indian household. This is the most popular Indian Green Chutney you'll find throughout India.
I usually have a batch of some kind of Green Chutney in the fridge or freezer. It comes in so handy when you want to put together a quick meal. Whether you want to enjoy chutney with samosas, sandwiches, kati rolls, or kebabs.
My favorite way to enjoy Cilantro Chutney is in a Chutney Cheese Grilled Cheese. Am I right?
Table of Contents
What is Cilantro Chutney?
Cilantro Chutney also known as Coriander Chutney or Indian Green Chutney or Dhaniya Chutney is a popular condiment found in every Indian household. It's so easy to make and loaded with flavor.
Simply throw all the ingredients into a blender and blend. That's it. You'll end up with the most beautiful green color and refreshing chutney.
Serving Suggestions: Cilantro Chutney is such a versatile condiment. Enjoy them on a Bombay Grilled Sandwich, Bhel Puri with Chana, Aloo Tikki Chaat, Paneer Sandwich, and this Spinach Chutney Cheese Toastie. You can also top them over eggs and pasta. The possibilities are endless.
Why You'll Love This Chutney
- Quick & Easy
- Spicy & Delicious
- Versatile - goes with everything!
- Vibrant green color stays "green" for days
- Freezes well - so you always have chutney
- Vegan & Gluten-free
Fresh Cilantro: You'll need fresh cilantro leaves for this recipe.
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.
Ice Cubes: Believe it or not, the ice cubes stop the oxidation process and keep the chutney bright green for days.
Cumin Seeds: Adds a nice smoky flavor. If you don't have cumin seeds, ½ teaspoon of ground cumin works too.
Red Onion: Feel free to use red onion or white/yellow onion.
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.
Green Chilies: For spicier chutney, add more green chilies. In this recipe, 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.
How To Make Cilantro Chutney Recipe - step by step instructions
1. Add fresh cilantro leaves to a blender. I love The Beast Blender.
2. Add the remaining ingredients to the blender. Water is optional - add 2 tablespoons of water, if need be.
3. Blend until the chutney has a smooth consistency.
4. Your chutney is ready.
✓ To make smooth cilantro chutney, 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.
NOTE: I've used cheaper blenders in the past, such as NutriBullet and Magic Bullet, unfortunately, they just aren't able to grind everything up into a smooth paste.
✓ Add 2 tablespoons of water, if need be, to get the blender going. Feel free to add more water for your desired consistency.
Tips to keep green chutney "bright green" for days!
- add a touch of sugar
- add lemon juice
- and add ice cubes - this prevents oxidation
- Peanuts - You can use raw unsalted cashews instead of peanuts.
- No Nuts - Don't want to use nuts? Skip the nuts and use plain bhujia sev instead. You'll need about 2 tablespoons of sev.
- Additional Herbs - In addition to fresh coriander leaves, you can add ¼ amount of mint leaves. This turns the chutney into Cilantro Mint Chutney which is delicious.
- Indian Green Chilies - Feel free to substitute with serrano peppers which are also very spicy.
- Once you've made your chutney, transfer it into an airtight container.
- 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.
Ideas On How To Use Indian Green Chutney
You can enjoy Indian Green Chutney with:
- Great for Indian snacks such as samosas, pakodas, rava dhokla, patra, and muthiya, so good.
- 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 - I've used it in my Quinoa Bhel and Bhel Puri Recipe with Chana.
- 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 - Delicious with mac and cheese.
- Salad Dressing - throw in some chutney, olive oil, salt, and black pepper.
Frequently Asked Questions
1. How long does Dhaniya Chutney last?
Chutney will last up to 4 days in the fridge.
Coriander Chutney also freezes really well, so if you have no intentions of finishing your batch of homemade chutney, simply freeze it. To freeze, I love using ice cube trays to freeze my chutney. When you're ready to use, I place a couple of chutney cubes in a bowl and into the fridge overnight. It'll be ready for use the next day.
2. Can I add yogurt to Cilantro Chutney?
Yes. I do this for my husband and son all the time as they can't handle too much spice. Just add yogurt and you'll end up with a beautiful light green chutney.
📖 Recipe Card
- 1 clove garlic
- ½ inch piece ginger
- ¼ teaspoon salt
- ½ teaspoon cumin seeds
- 1 tablespoon lemon juice
- 2 tablespoon red onion, chopped
- 1 tbsp raw unsalted peanuts, or cashews
- ½ teaspoon sugar
- 2 green chilles
- ½ cup ice cubes
- 1 fresh bunch cilantro
- little water, if need be
- Add fresh cilantro leaves to a blender. I love The Beast Blender.
- Add the remaining ingredients to the blender. Water is optional - add 2 tablespoons of water, if need be.
- Blend until the chutney has a smooth consistency.
- Your chutney is ready.
- To make smooth cilantro chutney, 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.
- Add 2 tablespoons of water, if need be, to get the blender going. Feel free to add more water for your desired consistency.