This Fresh Cilantro Chutney (Indian Green Chutney), also known as Hari Chutney or Coriander Chutney, is a must-have Indian condiment that elevates any meal! Made with fresh cilantro, zesty lemon juice, green chilies, green bell pepper, and aromatic spices, this vegan and gluten-free Green Chutney comes together in just minutes. Perfect as a dipping sauce, sandwich spread, or salad dressing, it’s a staple in Indian cuisine, offering a perfect balance of freshness, spice, and tang.
This homemade Indian Green Sauce is made without yogurt. It’s made with simple, clean ingredients and packed with bold flavors.
About Cilantro
Cilantro also known as dhaniya in India, is a herb that belongs to the parsley family and is native to southern Europe and Asia. It is used in the form of leaves and seeds for cooking, and its leaves are also used in their raw form. Cilantro has various health benefits, including anti-inflammatory and antimicrobial properties. It is a rich source of essential nutrients such as vitamin A, vitamin C, vitamin K, and antioxidants.
Cilantro finds its place in a wide range of recipes, from Mexican cuisine to Indian dishes. It is a key ingredient in my chickpea quinoa salad and Mexican salad.
Seitan Cilantro Masala is my best Indian entrée, where I use cilantro to create a flavorful gravy base.
I also love to garnish my dal makhani with fresh cilantro for an appealing presentation and enhanced flavor.
Cilantro as the main ingredient in lentil soup and tofu soup works like magic.
About Cilantro Chutney
Cilantro chutney also known as Dhaniya Chutney, is an integral part of Indian cuisine, with countless variations found in every Indian household. Recipes are often passed down through generations, each with its unique twist. It tastes salty, spicy and zesty along with herby aroma. However, here I am sharing my mom’s recipe, which I’ve been preparing for many years.
Why You’ll Love This Recipe
- Quick & Easy: No cooking required; ready in under 10 minutes
- Healthy: Packed with antioxidants and digestive-friendly ingredients. I used only 7 simple ingredients for which you don’t have to make a special trip to an Indian grocery store. All the ingredients are easily available in your local grocery store.
- Versatile: Use as a dip, spread, or marinade.
- Diet-Friendly: Vegan, gluten-free, and low in calories. Easy, quick and no cooking involved
Ingredients
Ingredients Notes
Cilantro – Fresh cilantro is the star of this recipe. Make sure the leaves are fresh and not wilted.
Cumin seeds – I used raw cumin seeds to blend here.
Green chilies – Indian green chilies or Thai green chilies can be used.
Green bell peppers – Also known as capsicum, help in balancing the bitter raw taste of the blending process. It also helps in bringing out the vibrant green color of this chutney.
For detailed measurement of ingredients, please scroll down to the printable recipe card at the bottom of this post.
How To Make Easy Cilantro Chutney At Home
Firstly, I rinsed the cilantro well and pat dried them with the kitchen towel.
Secondly, in a blender, I combined fresh cilantro, cumin seeds, green chilies, green peppers, and water.
Next, I blended it as smooth as possible. However, I kept a bit of texture in this chutney and did not blend it to an absolute liquid.
Thereafter, I spooned it out into a bowl and stirred in salt and lemon juice.
Lastly, I let it rest for 2 minutes for the flavors to blend well.
Serving Tips
This is a great dressing for chickpea cilantro salad. It complements well with chana pulao as a side condiment.
Variations
- You may add half a tomato for a nice tang to this chutney and pretty texture.
- 2-3 garlic cloves and 1/4-inch ginger root may also be blended.
- A handful of fresh mint leaves can be blended along with cilantro here for the extra flavor in this chutney recipe.
- Peanuts are the common variation in this chutney. So, 2-3 tbsp of dry roasted peanuts enhances the taste here.
- 2 tbsp shredded coconut can also be added while blending.
Storage Tips
Refrigerator – It can be refrigerated for about 1 week in an ai- tight glass container.
Freeze – Spoon it out into the cubed ice tray and freeze it for 3-4 weeks. Thaw it at room temperature before using.
Expert tips
- It is important to use a high-speed blender for this recipe.
- Pause at intervals between blending and use a spoon to push all the ingredients at the bottom of the blender.
- Do not overdo the blending process or else this chutney will taste bitter.
- You may use ice to blend if blending becomes tough.
I have personally not tried adding yogurt to it. But you may simply skip green chilies if its too spicy for you. However, make sure to blend green peppers for the great texture, color, and taste.
This recipe is quite thick and if you blend as explained, you do not need any thickening here. However, you may add roasted chana dal or 2 tsp besan to thicken the chutney.
You do not need to remove stems as much. Just trim the bunch from the bottom.
More Related Recipe
Plum Chutney
Roasted Jalapeno Dip
Mango Dip
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Fresh Cilantro Chutney (Indian Green Chutney)
Ingredients
- 1 bunch fresh cilantro
- 1-2 green chilies or thai green chilies (stems removed)
- 1/4 cup chopped green bell peppers (capsicum)
- 2 tsp cumin seeds
- 1/4 cup water
- 1/2 tsp salt or as per taste
- 1 tbsp + 1 tsp freshly squeezed lemon juice or as per taste
Instructions
- Rinse cilantro well under cold running water. Pat dry with kitchen towel. Roughly trim the cilantro bunch from the bottom.
- Place cilantro, green chilies, green bell peppers, cumin seeds and water in the blender and blend it. Do not blend too much or it will taste bitter. Pause at intervals of 20 seconds and push the cilantro at the bottom of the blender with a spoon. This chutney should have bit of a texture and not a complete liquid.
- Spoon it out in a bowl and stir in salt and lemon juice. Let it rest for 2-3 minutes for the flavors to blend. Enjoy!
Video
Notes
- Do not add more water. It takes time to blend this chutney so do not rush through the process. However, do not continuously blend or it will taste bitter. Pause at intervals to scoop and push the ingredients down to the bottom of the blender.
- This recipe makes about 1 cup.
- You may skip green chilies if it is too spicy for you.
- Refrigerator – It can be refrigerated for about 1 week in an air-tight glass container.
- Freeze – Spoon it out into the cubed ice tray and freeze it for 3-4 weeks. Thaw it at room temperature before using.
Nutrition
Kate says
This chutney adds so much incredible flavor! Loved it.
Helen says
This sounds so delicious and I love how versatile it is!
Gunjan says
Thank you Helen!
Roxana says
A classic recipe, I found this recipe to be simple and straightforward as it should be for a chutney. Such a delicious one to have it handy.
Gunjan says
Thank you Roxana!
Ashley says
I’m always looking for more yummy ways to use my cilantro and this is PERFECT! Thank you!
Gunjan says
Thank you Ashley!
Dina and Bruce says
So bright and tasty on our shrimp!
Gunjan says
Thank you Dina and Bruce! So glad you liked this chutney recipe.