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    Home » Recipes » Condiment

    Cilantro Chutney Indian

    Published: Aug 3, 2021 · Modified: Nov 22, 2022 by Abhi

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    The vegan, gluten-free verdant green cilantro chutney Indian (coriander chutney recipe) is a spicy, tangy and flavourful dipping sauce perfect for snacks of any kind!

    Cilantro chutney for snacks
    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?
    • Some alternative suggestions
    • Tips n tricks
    • 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.

    coriander chutney Indian

    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 because of the following reasons but not limited to:

    • Quick, easy, and delicious chutney recipe takes 5 minutes to prepare.
    • It is a vegan, gluten-free and dairy-free green cilantro chutney.
    • It long-lasts 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 ones:

    carrot chutney

    all-purpose dip

    green chutney

    hot chilli sauce

    What goes in cilantro chutney?

    To prepare this easy green cilantro sauce, you need these items:

    ingredients for cilantro chutney recipe
    Cilantro chutney ingredients
    • 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.

    How to make coriander chutney?

    It is a super easy green chutney recipe with coriander leaves that can prepare in no time. You need to combine all the ingredients and blend them to make a paste. And yes! 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. Mash tamarind well to separate the seeds and fibres. Strain them. Use the tamarind pulp and discard the seeds and fibres left behind.
      • If it seems like a big task to you, do not worry, use ready-made tamarind paste/puree'.
         But! Please, don't skip tamarind; it gives cilantro chutney a unique taste!
    tamarind in a microwave
    stir tamarind
    strain tamarind paste
    tamarind paste in a bowl

    Tamarind paste steps - microwave, mash, strain and tamarind paste.

    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.
    fresh cilantro leaves in the bowl
    Cilantro/ fresh coriander leaves
    • 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.
    garlic, green chillies in a blending jar
    Cilantro and tamarind paste in a blending jar
    Dhaniya chutney Cilantro
    water for blending
    • Check the consistency after blending and add water if required. Transfer to a container and store it in the refrigerator.
    cilantro chutney in a bowl
    Cilantro Chutney / Coriander chutney

    Note:

    • Blend to a smooth paste. Smoother the consistency, the better the chutney tastes.
    • The amount of water added depends upon personal preferences; if you like 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, 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.

    Some alternative suggestions

    • 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.

    Tips n tricks

    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, not to 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 cilantro chutney Indian or coriander chutney recipe!
    You can also Subscribe to our mailing list

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    Recipe

    Cilantro chutney for snacks

    Cilantro Chutney Indian

    Abhi
    The verdant green cilantro chutney Indian (coriander chutney recipe) is a spicy, tangy and flavourful dipping sauce perfect for snacks of any kind!
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Total Time 5 mins
    Course chutney, Dip sauce, Dipping sauce, sauce
    Cuisine Indian
    Servings 50 People
    Calories 12 kcal

    Equipment

    • Blender/Food processor/Mixer/Grinder

    Ingredients
      

    • 3 bunches cilantro/ coriander leaves
    • 4- 5 number green chillies
    • 4-5 cloves garlic
    • 2 number onions
    • 5-6 tablespoon tamarind paste
    • 60 gram peanuts
    • 1 teaspoon salt
    • 1 teaspoon garam masala
    • 1 teaspoon cumin seeds
    • ½ teaspoon carom seeds
    • q.s water

    Instructions
     

    Steps to prepare tamarind paste (skip this if you are using ready-made tamarind paste)

    • In a bowl, add water (⅓ cup) to tamarind (50g) aproximately. Microwave it for 30-40 seconds.
    • Mash the tamarind with the help of spoon to separate the pulp from seeds.
    • Strain them. Use the paste for chutney.

    Chutney Preparation

    • Combine all the ingredients in a blender. Add a small amount of water enough for blending.
    • Blend to a smooth paste. Adjust the consistancy as per your taste.
    • Transfer to a storage container and store in the fridge.
    • Cilantro chutney Indian style is ready

    Video

    Notes

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

    Some alternative suggestions

    • 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
     
     
    Nutrition Facts
    Serving size: tablespoon
    Servings: 50
    Amount per serving  
    Calories 12
    % Daily Value*
    Total Fat 0.6g 1%
    Saturated Fat 0.1g 0%
    Cholesterol 0mg 0%
    Sodium 48mg 2%
    Total Carbohydrate 1.4g 0%
    Dietary Fiber 0.3g 1%
    Total Sugars 0.8g  
    Protein 0.5g  
    Vitamin D 0mcg 0%
    Calcium 4mg 0%
    Iron 0mg 1%
    Potassium 29mg 1%
     
    *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
     
    Note: The nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.
     
    Don’t forget to subscribe to my YouTube Channel to stay up to date on all my new videos!! 
     
    You can also Subscribe to my mailing list for the latest updates.
     
    Looking for chutney dip recipes, check these ones:
    all-purpose dip
    green chutney
    hot chilli sauce
    carrot chutney
     
    Keyword cilantro chutney, coriander chutney

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    Reader Interactions

    Comments

    1. Anaiah

      August 05, 2021 at 8:38 am

      5 stars
      Love chutney with samosas! Looking forward to trying this recipe!

      Reply
      • Abhi

        August 06, 2021 at 6:34 am

        Anaiah, Glad you liked it!

        Reply
    2. Emily

      August 08, 2021 at 1:54 pm

      I learned something new today - I had no idea that cilantro and coriander are the same thing! I love a good coriander chutney, and can’t wait to try this recipe out!

      Reply
      • Abhi

        August 09, 2021 at 3:05 am

        Emily, Thank you!

        Reply
    3. Joshua

      August 09, 2021 at 11:26 pm

      5 stars
      This cilantro chutney is AMAZING and definitely my new favorite to eat with pakoras.

      Reply
      • Abhi

        August 10, 2021 at 10:11 am

        Thank you so much!

        Reply

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