Indian Green Cilantro Chutney, also known as coriander chutney or hari chutney, is a vibrant and aromatic condiment that adds a burst of flavor to any Indian meal. Made from fresh coriander leaves (cilantro), this versatile sauce is a staple in Indian cuisine, offering a perfect balance of tanginess, spiciness, and herbaceousness.
Whether used as a dipping sauce for samosas and pakoras or as a spread in sandwiches and wraps, the green cilantro chutney elevates the taste of dishes with its refreshing zest.
Cilantro chutney also known as dhaniya chutney is a common condiment found in almost every Indian household. Its versatility and ease of preparation make it an ideal choice for elevating any recipe.
Cilantro 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.
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.
About cilantro chutney
Cilantro 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 will love this
Easy, quick and no cooking involved
Promotes digestion and is a healthy choice
Long shelf life
Vegan and gluten free
Only 7 ingredients
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 in this chutney.
Green peppers – Also known as capsicum helps in balancing the bitter raw taste of the blending process. It also helps in bringing out the vibrant green color of the chutney.
For detailed measurement of ingredients, please scroll down to the printable recipe card at the bottom of this post.
How to make
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 absolute liquid.
Thereafter, I spooned it out in a bowl and stirred in salt and lemon juice.
Lastly, I let it rest for 2 minutes for the flavors to blend well.
- 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.
- 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.
Refrigerator – Cilantro chutney 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.
- 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 over do 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.
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Indian Green Cilantro Chutney
- 1 bunch fresh cilantro
- 1-2 green chilies or thai green chilies (stems removed)
- 1/4 cup chopped green 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
- 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 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!
- 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 – Cilantro chutney 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.