A 10 minute recipe to make flavorful cilantro chutney; my favorite dipping sauce for Indian snacks and appetizers!
Some of the links below are affiliate links, meaning, at no extra cost to you, I will earn a commission if you click through and make a purchase.
Cilantro chutney is a great accompaniment to SO many Indian recipes. Many know this recipe as dhaniya chutney, green chutney, hari chutney or coriander chutney.
Served with samosas from any food stall, applied on bread for sandwiches, a great marinade for a ton of recipes and a must-have ingredient for chaats. This chutney is easy to make, super versatile and stores extremely well in the refrigerator or freezer.
What goes in to Cilantro Chutney?
This recipe is a mix of a lot of types of chutneys I have had. Every Indian family has their own blend of ingredients for this. In fact every individual has a different set of proportions of similar ingredients. This recipe here is my favorite and loved by family and friends.
Cilantro: As the name suggests, cilantro or coriander is the key ingredient. A bunch of fresh bright colored cilantro yields the best chutney. Using cilantro the day you buy it gives the brightest chutney!
Ginger and Green Chili: Key ingredients in chutney, chili gives it the spice and ginger the peppery taste. Plus, they have a pungent aroma that is signature to Indian Chutney.
Roasted Peanuts: This is generally used to thicken the chutney. Adding grated coconut or roasted dalia works too!
Lemon Juice: This adds tang to the chutney and the citrus helps maintain the green color. So do not skip this!
A few extra ingredients in the chutney
As I mentioned above, every family has their favorite ingredients to add to the chutney. Lately I have started adding a couple of extras to my recipe. They work great and add some zing.
First ingredient I add is Hing or Asafetida. A tiny pinch of this goes a long way and adds a great pungent flavor to the chutney.
Chaat masala is another ingredient that is a great addition to the chutney. A mix of Indian spices, this masala adds a lot of flavor to it.
Lastly, adding a couple of dried red chilis to the chutney works really well. This is something the sandwich seller close to my house in India does, and I have started the same. The dried chili is not necessarily spicy, but tasty.
While the basic ingredient like cilantro, chili and spices are essentials here, other ingredients can be changed a little.
Adding some mint is a great idea. It makes the chutney more flavorful. However, mint tends to darken the chutney in a few days. I sometimes add it if I am using the chutney immediately.
Peanuts may be completely left out or swapped out with roasted dalia or grated coconut. The purpose of all of these is to thicken the chutney.
A lot of folks actually use thick sev to thicken the chutney. It does work really well to get the consistency right!
While the chutney is great with just a slice of bread, it is a great accompaniment for a lot of recipes. Serve it with these for a great appetizer or meal:
Cilantro 3 cups, packed
Green Chili 3-4
Ginger 1 inch piece
Roasted Peanuts 1/2 cup
Cumin powder 1/2 tsp
Rock Salt 1/2 tsp (optional)
Salt 3/4 tsp
Sugar 1 tsp
Asafetida a pinch (optional)
Chaat masala 1/4 tsp (optional)
Dried red chilis 1-2 (optional)
Wash and chop the cilantro. Remove the tops of chili and peel the ginger. Cut chili and ginger into pieces.
Add everything to a blender jar. Grind until smooth. Add a couple of tablespoons of water if required.
Do a taste test and adjust salt, sugar or lemon juice.
Transfer to an airtight container and keep refrigerated till ready to use.
DISCLOSURE: WE ARE A PARTICIPANT IN THE AMAZON SERVICES LLC ASSOCIATES PROGRAM, AN AFFILIATE ADVERTISING PROGRAM DESIGNED TO PROVIDE A MEANS FOR US TO EARN FEES BY LINKING TO AMAZON.COM AND AFFILIATED SITES.