Cilantro Chutney

5 from 1 vote

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.

Prep Time10

Cook Time0

Total Time10

Course: Condiments

Cuisine: Indian

Diet: Vegan, Vegetarian

Servings:

Calories: 51kcal

Author: Smruti

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. Also add the remaining ingredients and grind until smooth. Add a couple of tablespoons of water if required. It helps make the chutney a great consistency.
Do a taste test and adjust salt, sugar or lemon juice.
Transfer to an airtight container and keep refrigerated till ready to use.

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.

Note: Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.