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    Home » Uncategorized

    Published: Mar 12, 2020 · Modified: Mar 10, 2022 by Smruti · This post may contain affiliate links · Leave a Comment

    Cilantro Chutney

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    A 10 minute recipe to make flavorful cilantro chutney; my favorite dipping sauce for Indian snacks and appetizers! 

    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. 

    Video Recipe

    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! 

    Salt, Sugar, Cumin powder and Rock Salt: These add a lot of taste and flavor to the chutney. 

    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. 

    Variations

    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! 

    Serving Suggestions

    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:

    Baked Samosa Puffs

    Cupcake Handvo

    Sandwich Dhokla | Layered Savory Steamed Cakes

    Kothimir Vadi

    Bhel Puri

    Sabudana Vada


    Cilantro Chutney

    Smruti
    A 10 minute recipe to make flavorful cilantro chutney; a delicious dipping sauce for Indian snacks and appetizers! 
    Plus, it is an essential sauce for all Indian Sandwiches and chaats.
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 0 mins
    Course Condiments
    Cuisine Indian
    Servings 1 cup
    Calories 514 kcal

    Equipment

    • Blender

    Ingredients
      

    • 3 cups cilantro (cleaned)
    • 3 green chili
    • 1 inch ginger
    • ½ cup roasted peanuts
    • ½ teaspoon cumin powder
    • ½ teaspoon rock salt (optional)
    • ¾ teaspoon salt
    • 1 teaspoon sugar
    • ½ lemon (juiced)
    • ⅛ teaspoon asafetida (optional)
    • ¼ teaspoon chaat masala (optional)
    • 1-2 dried red chili (optional)
    • ¼ cup water

    Instructions
     

    • 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.

    Video

    Nutrition

    Calories: 514kcalCarbohydrates: 35gProtein: 22gFat: 37gSaturated Fat: 6gPolyunsaturated Fat: 13gMonounsaturated Fat: 16gSodium: 2541mgPotassium: 942mgFiber: 14gSugar: 10gVitamin A: 3294IUVitamin C: 58mgCalcium: 135mgIron: 4mg
    Tried this recipe?Let us know how it was!

    Method

    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.

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    This blog is dedicated to one of my greatest passions, Cooking. I have always loved to cook, especially trying out some unconventional recipes.

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