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You are here: Home / Recipes / Indian Green Cilantro Chutney

Indian Green Cilantro Chutney

Published on October 25, 2023 By Gunjan 9 Comments

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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.

a 45 degree angle view of a jar filled with cilantro chutney.

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.

About cilantro

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.

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 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

Ingredients

top view of all the ingredients on a wooden board.

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 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.

top view of cilantro chutney in a glass jar.

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.

all the ingredients in the blender.

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.

blended ingredients in the blender.

Thereafter, I spooned it out in a bowl and stirred in salt and lemon juice.

a hand squeezing fresh lemon juice into the chutney with the help of a squeezer.

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.

Variation

  • 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.

Storage tips

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.

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 over do the blending process or else this chutney will taste bitter.
  • You may use ice to blend if blending becomes tough.
Frequently asked questions (FAQs)

Can I add yogurt?

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.

How do I thicken cilantro chutney?

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.

Should I remove all the stems?

You do not need to remove stems as much. Just trim the bunch from the bottom.

a spoon picking up cilantro chutney from the jar.

More related recipe

Plum Chutney
Roasted Jalapeno Dip
Mango Dip

This post may contain affiliate links which means that if you click on them and make a purchase, I will get a small commission. Moreover, I share only those products which I use personally and love.

I hope you enjoy this recipe as much as we did. I am very excited to hear back from you.

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Follow me on Facebook or on Twitter. You may tag @kiipfit on Instagram with your recipe remake images because I would love to see what you cooked.

Did you make it?
If you get a chance to make this recipe then please leave your feedback in the comments below along with a 5-star rating.

In addition, you may checkout my cookbook for everyday comfort vegan recipes.

a 45 degree angle view of a jar filled with cilantro chutney.
Print Recipe
5 from 5 votes

Indian Green Cilantro Chutney

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.
Prep Time5 minutes mins
blending time2 minutes mins
Total Time7 minutes mins
Course: Dip
Cuisine: Indian
Keyword: coriander chutney, dhaniya chutney, hari chutney, how to make cilantro chutney, indian green chutney
Servings: 10
Calories: 2kcal
Author: Gunjan

Ingredients

  • 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

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 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!

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.
 
How to store:
  1. Refrigerator – Cilantro chutney can be refrigerated for about 1 week in an air tight glass container.
  2. Freeze – Spoon it out into the cubed ice tray and freeze it for 3-4 weeks. Thaw it at room temperature before using.

Nutrition

Calories: 2kcal | Carbohydrates: 0.2g | Protein: 0.1g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.1g | Sodium: 1mg | Potassium: 11mg | Fiber: 0.1g | Sugar: 0.02g | Vitamin A: 59IU | Vitamin C: 0.2mg | Calcium: 4mg | Iron: 0.3mg

a front view of a tall jar filled with cilantro chutney.

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Filed Under: Dairy Free, Dressings, Gluten Free, Paleo, Recipes, Special Diet, Vegan

Reader Interactions

Comments

  1. Kate says

    October 25, 2023 at 8:30 am

    5 stars
    This chutney adds so much incredible flavor! Loved it.

    Reply
  2. Helen says

    October 25, 2023 at 7:17 am

    5 stars
    This sounds so delicious and I love how versatile it is!

    Reply
    • Gunjan says

      October 25, 2023 at 7:27 am

      Thank you Helen!

      Reply
  3. Roxana says

    October 25, 2023 at 7:03 am

    5 stars
    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.

    Reply
    • Gunjan says

      October 25, 2023 at 7:27 am

      Thank you Roxana!

      Reply
  4. Ashley says

    October 25, 2023 at 6:48 am

    5 stars
    I’m always looking for more yummy ways to use my cilantro and this is PERFECT! Thank you!

    Reply
    • Gunjan says

      October 25, 2023 at 7:28 am

      Thank you Ashley!

      Reply
  5. Dina and Bruce says

    October 25, 2023 at 6:39 am

    5 stars
    So bright and tasty on our shrimp!

    Reply
    • Gunjan says

      October 25, 2023 at 6:44 am

      Thank you Dina and Bruce! So glad you liked this chutney recipe.

      Reply

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A close up front view of Gunjan Dudani'a face.
Hi, I am Gunjan Dudani, Certified Nutrition Coach. I love creating comfort vegan recipes with a healthier twist that friends and family will love. Click here

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