Cilantro Chutney

Name: Cilantro Chutney
Prep time: 10 min
Total time: 10 min
Ingredients: 3 cups cilantro ((cleaned)); 5-6 green chili; 2 inch ginger; ½ cup roasted peanuts; ½ tsp cumin powder; ½ tsp rock salt ((optional)); ¾ tsp salt; 1 tsp sugar; ½ lemon ((juiced)); ⅛ tsp asafetida ((optional)); ¼ tsp chaat masala ((optional)); 1-2 dried red chili ((optional)); ¼ cup water

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A 10 minute recipe to make flavorful Cilantro Chutney; a favorite dipping sauce for Indian snacks and appetizers!

This recipe works wonderfully for enjoying fresh or to store for a longer time in the refrigerator or freezer.

A glass bottle with cilantro chutney and a steel spoon in it on a brown background with lemon slice beside it.

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. Moreover, I love to pair it with Sev Puri Sandwich, Air Fryer Tandoori Fries, Papdi Chaat Dip and with Air Fryer Paneer Tikka.

This chutney is easy to make, super versatile and moreover it stores extremely well in the refrigerator or freezer.

Jump to:

What is Cilantro Chutney
Why this recipe works
Ingredients and Substitutions
How to make this recipe
Variations
Expert Tips and Notes
Recipe FAQs
Other Indian Condiments
Cilantro Chutney

What is Cilantro Chutney

An essential Indian recipe made with cilantro with a host of ingredients; Cilantro Chutney is super amazing. It is made used in so many recipes; either to make them or to serve with.

This is often referred to as an Indian 'sauce' but it is more like a dip as it is slightly gritty and not exactly sauce consistency. It is a super simple recipe but elevates everything that it is served with!

Like a lot of other recipes, every family has their own version of green chutney. While some add mint, some add some sugar or use peanuts. Every household will have their version and this is the version loved by everyone in my house and among friends.

Why this recipe works

This Cilantro Chutney is a great Vegan and Gluten-free recipe. It can contain yogurt but not all recipes have it. Plus, using pure asafetida keeps it Vegan friendly and gluten-free.
It is a dip that is oil and cream-free. We need neither of this to make chutney and yet it is easy to thicken it with a variety of ingredients like peanuts, dalia etc.
This recipe works for a single batch or to make a super huge batch. It takes the same time both ways as we only need to add everything to a blender and blend till the desired consistency is achieved.
We can easily make this recipe in bulk and freeze it. I like to freeze mine in small portions as it is easy to pop one cube and use as required.
The recipe calls for a host of ingredients to spice up and add flavor to the chutney. However, leaving out a couple of ingredients is okay too; making the recipe pretty versatile.

Ingredients and Substitutions

Ingredients for Cilantro Chutney; cilantro, spices, peanuts and add-ins in small bowls on a black surface.

Cilantro: As the name suggests, cilantro or coriander is the key ingredient. A bunch of fresh bright colored cilantro yields the best chutney. Moreover, 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. Replace rock salt with regular salt if needed and try not to skip the sugar to balance the spice and salt.
Lemon Juice: This adds tang to the chutney and the citrus helps maintain the green color; so try not to skip this!

This is the list of required ingredients. However, adding some extras help elevate the taste even more. Try these and see for yourself.

Asafetida: A tiny pinch of this goes a long way and adds a great pungent flavor to the chutney. However, ensure it is pure asafetida to keep the chutney gluten-free.
Chaat masala: This is a great addition to the chutney. A mix of Indian spices, this masala adds a lot of flavor to it.
Dried red chilis: In addition, adding a couple of dried 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.

See the recipe card for detailed ingredient information, measurements and nutrition.

How to make this recipe

1- Wash and chop three cups of cilantro. Add it to a blender jar. Then add the following:

5-6 green chili
2 inch ginger
½ tsp cumin powder
½ tsp rock salt (optional)
¾ tsp salt
1 tsp sugar
⅛ tsp asafetida (optional)
¼ tsp chaat masala (optional)
1-2 dried red chili (optional)

2- Also add these:

½ cup roasted peanuts
½ cup water
½ lemon; juiced

Pro Tip: Add a couple of ice cubes if required. It helps keep the jar cool and not burn the chutney to give a darker color.

Collage steps to make Cilantro chutney; add all the ingredients to a blender jar.

3- Blend to a smooth paste. Do a taste test and adjust salt, sugar or lemon juice as required.

4- Transfer to an airtight container and refrigerate or freeze till ready to use.

Collage steps to make Cilantro chutney; blend well and transfer to a bowl or jar.

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.
Moreover, a lot of folks actually use thick sev to thicken the chutney. It does work really well to get the consistency right!
However, add some shredded coconut to the recipe to make a variation of the recipe. It tastes well and makes a creamy chutney.
To make the chutney for dipping papads; add some yogurt to the chutney. This yields a creamy chutney just like the restaurants.

Expert Tips and Notes

Add some water to blend the chutney but not too much. Too much water will make the chutney super liquid.
Adding a couple of ice cubes in place of water helps keep the chutney bright green in a high speed blender. At high speeds the chutney tends to 'burn' and become dark in color. The ice cools it down and keeps it green.
The recipe needs something to thicken the chutney well. From roasted peanuts or dalia to thick sev; everything works well for the recipe. Make your pick to get the right consistency.
Add a pinch of sugar to the chutney to balance the spice, salt and tang. The sugar makes it super amazing. Try not to skip this.
Freeze the chutney in small portions. This helps to thaw just the quantity you need for a single serving. I like to keep freeze my chutney in silicone molds and transfer them into a freezer bag before popping them into the freezer.

A glass jar with cilantro chutney on a gunny bag with lime slice beside it and a spoon in the jar.

Recipe FAQs

How long can we store Cilantro Chutney?

This cilantro chutney can be refrigerated for up to a week.
However, this chutney is great to freeze. Freeze it in small portions. This helps to thaw just the quantity you need for a single serving. I like to keep freeze my chutney in silicone molds and transfer them into a freezer bag before popping them into the freezer.

Is Cilantro Chutney healthy?

Given that the chutney does not have any cream, butter or oil and a lot of cilantro; it is healthy. However, it should be consumed in moderation given that it is pretty spicy.

Is green chutney Vegan and gluten-free?

Yes! We do not add any milk based ingredients to the recipe. Moreover, using pure asafetida does keep the gluten out of the recipe.

What can we serve cilantro chutney with?

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: Baked Samosa Puffs, Cupcake Handvo, Sandwich Dhokla, Kothimir Vadi, Bhel Puri or Sabudana Vada. Or use it in sandwiches.

Why is my chutney turning brown or black on blending?

Making chutney in a high power blender heats up the blades and burns the chutney. Thus it becomes dark in color. Add some ice cubes to avoid this.

A blue plate with two slices of bread topped with cilantro chutney placed on a brown background.

Pairings

This Cilantro chutney works really well with so many recipes. Here are some amazing recipes to use cilantro chutney in.

Other Indian Condiments

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