Indian Recipes

Coriander Chutney (Coriander Chutney)

Coriander chutney (also known as Dhania chutney) is a staple in Indian cuisine. Gluten-free and vegan, this quick and easy coriander chutney goes perfectly with a dip sauce with Indian snacks or a snack like vegetable sandwiches, donuts, patties, burgers and fries.

Top shot of coriander chutney in white bowl next to grilled sandwiches on a white plate

Why this recipe works

This simple and delicious cilantro chutney recipe could become a staple in your home! The perfect sauce for toast, bread or finger food. I love serving this coriander chutney when I'm looking for a quick snack or a starter.

You don't need coconut, peanuts, yogurt, or other hard-to-find ingredients to make this recipe. You don't even need mint leaves.

Fried ground cumin is added to the chutney. But if you don't have ground cumin or toasted cumin powder, don't worry. Just leave it out or if you have cumin, toast it in a pan until it's fragrant, then powder it in a spice grinder.

By the way, if you don't have time to make coconut chutney for idli, dosa or medu vada, you can make this coriander chutney instead! It goes well with many South Indian snacks and is great to have a sandwich or take a dip for dosa or idli.

Coriander chutney is also known as Dhania chutney in Hindi, where the word "Dhania" means coriander and "Hara Dhania" specifically means coriander leaves.

Prepare the coriander leaves

While preparing cilantro, enclose the tender stems with the leaves as they are laden with tons of flavor. If the stems are tough or woody, discard them.

Soak the leaves with the tender stems thoroughly in a bowl of clean water with a little vinegar and baking soda for 2 to 3 minutes to remove any pesticide residue. Rinse them again in fresh water a few times. Drain all the water.

Two ways to store coriander

  1. To make the job easier, I soak the leaves in water mixed with vinegar and baking soda and rinse them again later. I let all of the water drain and then place them on a large rack (placed under a tray for extra water to drip through) and let them dry naturally for a few hours. Use a salad spinner if you have one.

    When they look fresh but not withered, I store them between paper towels in a box in the sharper drawer of my refrigerator. These stay good for about a week.

  2. A simple method that I implemented earlier was to store the coriander leaves in a jar or bottle (with a wide rim) that was filled with some water. Cut and remove the roots before placing these leaves in the jar.

    The stems and leaves should be outside the jar. The base part of the stem should be in water. Gather the leaves and cover them with a plastic bag or ziplock bag. Seal loosely with a rubber band at the edge. Store in the refrigerator. Coriander is stored this way for a week.

Step by step instructions

How to make coriander chutney

Chop the ingredients and put them in a blender

1. First, in a blender or chutney grinder, combine 1 cup of chopped fresh coriander leaves (50 grams), 1 teaspoon of chopped ginger, and 2 teaspoons of chopped green chili.

Chopped leaves, garlic and green chilli in a blender.

Add spices

2. Then add 1 teaspoon of lemon juice, ½ teaspoon of roasted cumin powder or ground cumin, 2 to 3 pinches of black salt (optional) and table salt or pink salt or sea salt as required.

Poured cumin powder and salt onto chopped leaves in a blender.

Mix the coriander chutney

3. Then add 1 to 2 tablespoons of water, mix or grind all ingredients until smooth. Check the seasonings and add more salt or lemon juice as needed.

Close up shot of coriander chutney in small blender.

Serve and enjoy

4. Finally, serve your delicious coriander chutney with snacks such as sandwiches, patties, donuts or Indian snacks such as bhel puri, ragda patties, sev puri, samosa, kachori, dhokla, dabeli and aloo tikki burgers.

For a vegetable sandwich or a grilled cheese sandwich, you can spread it on the bread and enjoy as a dip. I also add it as a topping or spread on the various vegetable wraps I make.

Coriander chutney also tastes great with fried snacks such as falafel, potato wedges, spring rolls, French fries or cheese balls.

Coriander chutney in white bowl next to grilled sandwiches on a white plate

Storage and leftovers

Whether you've got leftovers from a snack or made a batch of coriander chutney for later, you'll be able to enjoy this sauce for days to come. Store your leftover coriander chutney in an airtight container in the refrigerator for 3 to 4 days.

Tips

Expert tips

  • Serve with chaat snacks:: Coriander chutney is also used to top various types Chaat snacksthat have a sweet, tangy, tangy taste with different textures in food. Chaat snacks are a personal favorite and an absolutely amazing category of Indian snacks like pani puri and Chana Chaat.
  • Pay attention to the consistency: It is important that the coriander chutney flavors are retained. Be careful not to dilute your chutney too much or the flavors will be diluted. If you need to thicken your coriander chutney, add some almond flour or almond flour or ground toasted peanut powder.
  • Personalize the taste: This Dhania chutney recipe is very easy to customize. Increase the spiciness by adding more green chilies, or add some freshness by using half of the mint and coriander. You can also try replacing dry mango powder with lemon juice for weak acidity. There are so many flavor combinations to try!
  • Scaling: You can easily scale the recipe and make a large amount of Dhania chutney for parties or gatherings.

FAQs

Can I Freeze Coriander Chutney?

Coriander chutney is great for preparing or preparing meals. If you want your chutney to last longer than a week, it can be frozen for up to a month. Try freezing your chutney in small amounts with an ice cream bowl for easy servings.

What to serve with coriander chutney?

Coriander chutney is served as an accompaniment to various Indian snacks for dipping and eating – such as pakoda, samosa, and sandwiches.

Can i sweeten chutney?

Yes – you can add a little honey or sugar to add a little sweetness or reduce the bitterness in your chutney.

More delicious chutney recipes to try!

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Coriander chutney is a staple in Indian cuisine. Gluten-free and vegan, this quick and easy coriander chutney goes perfectly with a dip sauce with Indian snacks or snacks such as vegetable sandwiches, donuts, patties, burgers and fries.

Preparation time 10 min

cooking time 0 min

total time 10 min

Servings 1 Small bowl

units

Cooking modePrevent your screen from going dark while you create the recipe

  • In a blender or chutney grinder, add the chopped coriander leaves, chopped ginger, and green chili peppers.

  • Add lemon juice, cumin powder, black and pink salt, table salt or sea salt as needed.

  • Add water and mix or grind all ingredients until smooth. Try the chutney and add more salt or lemon juice if needed.

  • Store the coriander chutney in a covered bowl or container in the refrigerator.

  • Use the chutney if necessary. It goes well with various snacks such as pakoras, sandwiches, samosa, burgers, idli, dosa, dhokla, dabeli, bhel puri, sev puri and other chaat recipes.

Serving suggestions

  • Finally, serve your delicious coriander chutney with snacks such as sandwiches, patties, donuts or Indian snacks such as bhel puri, ragda patties, sev puri, samosa, kachori, dhokla, dabeli and aloo tikki burgers.
  • For a vegetable sandwich or a grilled cheese sandwich or any sandwich you want, you can spread it on the bread and enjoy as a dip. I also add it as a topping on the wraps I make.
  • Coriander chutney also tastes great with fried snacks such as falafel, potato wedges, spring rolls, French fries or cheese balls.

Storage and leftovers

  • Whether you have leftovers from a snack or have a batch of coriander chutney made for later, you'll be able to enjoy this sauce for days to come.

  • Store your leftover coriander chutney in an airtight container in the refrigerator for 3 to 4 days.

  • Serve with chaat snacks: Coriander chutney is used to top various Indian chaat snacks that have a sweet, tangy taste with different textures in the food. Chaat snacks are a personal favorite and an absolutely amazing category of Indian snacks.
  • Pay attention to the consistency: It is important that the coriander chutney flavors are retained. Be careful not to dilute your chutney too much or the flavors will be diluted. If you need to thicken your chutney, add some almond flour or almond flour or ground toasted peanut powder.
  • Personalize the taste. This chutney recipe is very easy to customize. Increase the spiciness by adding more green chilies, or add some freshness by using half of the mint and coriander. You can also try replacing dry mango powder with lemon juice for weak acidity.
  • Scaling: You can easily scale the recipe and make a large amount of Dhania chutney for your party menu.

Nutritional information

Coriander Chutney | Coriander chutney

Amount per serving

Calories 20th
Calories from Fat 9

% Daily Value *

fat 1g2%

Saturated fat 1g6%

sodium 1201 mg52%

potassium 136 mg4%

carbohydrates 4g1%

Fiber 1g4%

Sugar 1g1%

protein 1g2%

Vitamin A. 1093IU22%

Vitamin B1 (thiamine) 1 mg67%

Vitamin B2 (riboflavin) 1 mg59%

Vitamin B3 (niacin) 1 mg5%

Vitamin B6 1 mg50%

vitamin C 9 mg11%

Vitamin E. 1 mg7%

Vitamin K. 50 µg48%

calcium 23 mg2%

Vitamin B9 (folic acid) 12 µg3%

iron 1 mg6%

magnesium 11 mg3%

phosphorus 15 mg2%

zinc 1 mg7%

* Daily percentages are based on a 2000 calorie diet.

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This coriander chutney recipe post from the archives (February 2013) was republished and updated on April 6, 2021.

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