Cilantro Chutney Indian

The verdant green cilantro chutney Indian (coriander chutney recipe or Kothimeera pachadi) is a spicy, tangy and flavourful dipping sauce perfect for snacks of any kind! The ultimate green chutney that boosts the flavour of snacks! Try it!

Who does not love chutneys? Check out this condiment section on the blog to explore more such recipes!

Jump to:

• What is cilantro chutney (coriander chutney)?
• Reasons to 💖 this cilantro chutney recipe?
• What goes in cilantro chutney?
• How to make coriander chutney?
• How to use cilantro chutney?
• How long can cilantro green sauce be stored?
• Alternatives
• Tips
• Recipe
• Comments

What is cilantro chutney (coriander chutney)?

Cilantro chutney /coriander chutney is an integral part of Indian cuisine that imparts flavour and aroma to the food when served with food. This Indian Cilantro chutney is an easy green chutney recipe made with cilantro leaves (we call it coriander in India).

Got confused? I understand as both terms are a bit confusing sometimes! Let me take this opportunity to clear up the confusion!

Is there any difference between cilantro and coriander?

The answer is quite simple. There is no difference between these two as both coriander and cilantro come from the Coriandrum sativum plant.

But the fact is that it is named differently in different parts of the world. For example, in the US, the term cilantro is used to refer to Coriandrum sativum leaves and stalks and coriander to its dried seeds. Whereas in the UK, Europe, Asia and some other countries, coriander is the name for the leaves and stalks of this plant, and its dried seeds are known as coriander seeds.

Reasons to 💖 this cilantro chutney recipe?

I prepare these chutneys with different ingredients each time as I am curious to know which ingredient makes the chutney taste better. Trust me, this is one of the best green chutney recipes for the following reasons but not limited to:

• This quick, easy, and delicious chutney recipe takes 5 minutes to prepare.
• Low in calories, only 2kcal/ tablespoon.
• It is a vegan, gluten-free and dairy-free green cilantro chutney.
• You can keep it for more than 2 weeks in the fridge.
• Prepared with tamarind that aids digestion in bonus a heart and diabetic-friendly ingredient.
• It's sweet and tangy extraordinary in taste which differentiates it from other recipes.

If you are fond of more chutney/dip recipes, check these yummy recipes like carrot chutney, all-purpose dip, green chutney, and hot chilli sauce.

What goes in cilantro chutney?

To prepare this easy hari chutney with dhaniya,green cilantro sauce or Kothimeera pachadi, you need these items:

• Cilantro/coriander:  Prefer leaves with thin stems and cut the thick, tough stems. Thoroughly wash and clean leaves before making chutney.
• Onions: These give the chutney a better taste.
• Green chillies: add a spicy quotient to the chutney. Add according to your spice requirement.
• Garlic: This pungent spice is sure to flavour up your chutney. Apart from enhancing flavour, garlic possesses several health benefits for the heart and lungs. And, this is the best way to include raw garlic in your food.
• Tamarind paste:  tamarind paste is full of nutrients that boost your health and aid digestion. It gives a unique sweet and tangy taste that makes this cilantro chutney a specific flavour that you won't get with any other coriander chutney recipes.
  • If you find it difficult to make tamarind paste at home, just go for the ready-made version. (check below if you like to explore more)
• Peanuts: This provides chutney with a base and richness. I highly suggest adding these unless you are not allergic to them.
• Spices: Cumin seeds, carom seeds, salt, garam masala.

See the recipe card for quantities.

How to make coriander chutney?

It is a super easy green chutney recipe with coriander leaves (Kothimeera pachadi) that you can prepare in no time. You need to combine all the ingredients and blend them to make a paste. That's it! You are ready with a super delicious Indian green dip!

Follow the steps for more details:

Steps to prepare tamarind paste

This step is OPTIONAL - if you don't have tamarind paste/puree, then proceed to make it like this:

• Make tamarind paste by adding water to the tamarind, and microwaving for 30 seconds. (image below left side)
• Using a spoon mash tamarind well to separate the seeds and fibres. (image below right side)

• Strain it. (image below left side)
• Use the tamarind pulp and discard the seeds and fibres left behind. (image below right side)

Chutney Preparation

• Chop off the thick, tough ends from the cilantro/ coriander leaves and rinse thoroughly to avoid sand particles. I usually take leaves with thin stalks. It's in your hands you want to cut or keep the tough ends. It depends upon your taste. Try both versions and decide for yourself.

• Combine all the ingredients (chillies, garlic, onions, cilantro leaves, tamarind paste, carom seeds, cumin seeds, salt, garam masala) and a small amount of water in a blender and blend it to a smooth paste.

• Check the consistency after blending and add water if required. Transfer to a container and store it in the refrigerator.

Note:

• Blend to a smooth paste. The smoother the consistency, the better the chutney tastes.
• The amount of water added depends upon personal preferences; if you like a thick consistency, add less water and vice versa.

How to use cilantro chutney?

This Indian cilantro chutney is served as a dipping sauce for snacks or as a side to give your food a burst of flavour and aroma.

• No Indian snack food is complete without this coriander chutney. This green chutney is the perfect dip for a snack of any kind like samosa, chaat, fritters, bhel, dosa, vada pao, aalo tikki, cutlet etc., name it.
• It is served as a side to boost the flavour of the main like rice, parathas, lentils, stir-fried veggies, BBQ chicken, and fish.
• Use it as a spread on sandwiches, wraps, tacos, rolls, and tortillas.
• Mix it with mayo/ yogurt, and you are ready with a new dip.

How long can cilantro green sauce be stored?

• This coriander chutney recipe is prepared using tamarind as a souring agent, and therefore it lasts longer than chutney prepared with yogurt or tomatoes.
• It can be stored for up to 14 days in the refrigerator.
• Always store the chutney in the fridge until you serve them.
• To store for a longer time (months), you can freeze it in ice cubes and use it when required.

Alternatives

• If tamarind/paste is not available, make use of lemon juice or tomatoes.
• Allergic to nuts, skip this and replace it with desiccated/fresh coconut or roasted chana dal (roasted chickpea lentil) to give your chutney a rich taste and texture.
• If you like minty flavour, think of adding a few leaves. You can also check my other cilantro mint chutney recipe to make this chutney.

Tips

1. Always refrigerate the chutney. If it’s too cold to serve, keep the required quantity at room temperature before serving.
2. This chutney will turn thick after a few days. So, do not worry, add a small amount of water to dilute it and mix well. Chutney is ready like the fresh one.
3. Make use of rock salt if you have, as this gives a better taste.
4. To blend the chutney smoothly, add a sufficient but small amount of water initially.
5. If you don’t have cumin seeds, you can replace them with cumin powder.
6. Peanuts are optional, but it makes chutney thick and creamy. For nut-free options, you can replace this with coconut /roasted chana dal.

Do you have your unique chutney recipe? Please leave a comment or share a picture on Instagram with the hashtag #tipsnrecipes if you want to share with us!

I would love to know your thoughts about this Indian-style cilantro chutney or coriander chutney recipe or Kothimeera pachadi!
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