With this vibrant green Cilantro Chutney, add a burst of freshness to any meal. Tangy, slightly spicy, and full of aromatic flavors, this classic Indian chutney is perfect with samosas, pakoras, sandwiches, or as a dip for snacks.
If you enjoy this fresh, herbal chutney, be sure to try my coriander-mint chutney too!
This green cilantro chutney is not only vegan, gluten-free, and dairy-free, but it also keeps fresh for weeks!
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❓Why you’ll 💖this recipe
- Quick & easy: Ready in under 10 minutes.
- Versatile: Complements a wide variety of dishes.
- Long-lasting: Stays fresh up to 1 month.
- Dairy-free: Suits lactose-intolerants.
- Healthy: Vegan, gluten-free, and packed with nutrients from fresh cilantro, tamarind, and peanuts.
📋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.
- Green chilies: Add a spicy quotient to the chutney. Add according to your spice requirement.
- Garlic: This pungent spice is sure to flavor up your chutney. Apart from enhancing flavor, garlic possesses several benefits for the heart and lungs.
- Tamarind paste is rich in nutrients that support your health and aid digestion. It gives a unique, sweet, and tangy taste.
- If it's hard to make tamarind paste at home, go for the ready-made version.
- Peanuts: This provides chutney with a base and richness. Highly recommended unless you are allergic to them.
See the recipe card for quantities.
Ever thought a chutney could describe you? Take this Fun Food Personality Quiz and uncover whether you’re a bold Red Chilli, a refreshing Mint Coriander, or a zesty Tomato at heart.
👩🍳How to make coriander chutney?
For that signature tang, I use home-made tamarind pulp in this chutney, but store-bought concentrate works just as well if you’re short on time.
Note: You can simply omit tamarind and use tomato, but you'll miss the tangy, unique flavor of this chutney!
Follow these steps to make tamarind paste/pulp at home:
Step 1: Add water to the tamarind and microwave for 30 seconds to soften it.
Step 2: Mash the tamarind well with a spoon, separating the seeds and fibers, until smooth.
Step 3: Pour the mashed tamarind through a strainer.
Step 4: Use the smooth tamarind pulp for your chutney, discarding the seeds and fibers left behind.
Keep this tamarind pulp aside, as it will be used to make the chutney!
Blend the ingredients
Trim the thick, tough ends of the coriander leaves and rinse thoroughly to remove any sand or dirt. I usually keep the tender leaves with thin stalks, but it’s completely up to you; some prefer using the stalks for extra flavor. Try both ways and see which version you like best!
Combine all the ingredients, including home-made tamarind pulp, with a small amount of water in a blender and blend them to a smooth paste.
Check the consistency after blending and add water if required. Transfer to a container and store it in the refrigerator. Serve this gorgeous green chutney with your favorite snacks!
🧊Storage Instructions
This coriander sauce is prepared using tamarind as a souring agent, and therefore it lasts longer than chutney prepared with yogurt or tomatoes.
This chutney keeps well in the fridge for up to 4 weeks. Always refrigerate it until serving, and use a clean, dry spoon to scoop it out.
To store for a longer time (months), you can freeze it in ice cubes and use it when required.
🍴Serving Ideas
- Serve with chicken bread rolls, fritters, samosas, pakoras, kachoris, and dhoklas for a tangy, flavorful dip.
- Use as a side with curries like rajma curry, matar mushroom masala, and curried green peas.
- It goes well with egg dishes like Vietnamese omelet, Indian flatbreads like egg paratha, aloo-paneer parathas, etc.
- Spread it on sandwiches such as chicken mayo sandwiches, vegetable mayo sandwiches, wraps, or burgers for a fresh, zesty twist.
- Drizzle over plain rice, pumpkin rice, or chicken biryani to add brightness and flavor.
- Pair with air-fried vegetables, air-fried potatoes, grilled vegetables, paneer, or roasted meats for an extra punch.
- Mix a spoonful into a aloo-chana chaat, quinoa-paneer bowl, or chickpea chicken salad to elevate flavor instantly.
ℹ️FAQ
Cilantro vs. Coriander: Are they the same?
Yes! Cilantro and coriander come from the same plant, Coriandrum sativum, so botanically, there’s no difference.
The difference is mostly about what people call it in different parts of the world:
In the United States, the fresh leaves and stems are called cilantro, while the dried seeds are called coriander.
In the UK, Europe, Asia, and many other countries, the fresh leaves and stems are referred to as coriander, and the dried seeds are simply coriander seeds.
Cilantro chutney is versatile and can be used for a variety of dishes. 👉 For more ideas, check out my full list of Serving Ideas.
This version of cilantro chutney uses tamarind as a natural souring agent, which helps it stay fresh longer than chutneys made with yogurt or tomatoes. It can be stored in the fridge for up to 4 weeks. Always keep it refrigerated and use a clean, dry spoon when serving.
📝Tips
- Always refrigerate the chutney. If it’s too cold to serve, let the required portion sit at room temperature before serving.
- The chutney will thicken after a few days. Don’t worry, just add a small amount of water and mix well to bring it back to a fresh, spreadable consistency.
- Rock salt enhances the flavor, so use it if you have some.
- Add a little water while blending to achieve a smooth consistency.
- If cumin seeds are unavailable, substitute them with cumin powder.
- Peanuts are optional, but give chutney a thick, creamy texture. Opt for coconut or roasted chana dal for a nut-free version.
🔗More Chutney Ideas
Try these all unique Indian chutney flavors:
If you try this Indian cilantro chutney or hari chutney recipe, share your views/picture on Instagram with the hashtag#tipsnrecipes
🧾Recipe
Authentic Indian Cilantro Chutney – Vegan & Gluten-Free
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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 to pair with your favorite snacks or emals!
Video
Notes
- Always refrigerate the chutney. If it’s too cold to serve, let the required portion sit at room temperature before serving.
- The chutney will thicken after a few days. Add a small amount of water and mix well to bring it back to a fresh, spreadable consistency.
- Add a little water while blending to achieve a smooth consistency.
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Nutrition
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Jenny says
this green chutney came out so tasty that everyone wanted the recipe! It is now our must have chutney recipe😊
Joshua says
This cilantro chutney is AMAZING and definitely my new favorite to eat with pakoras.
Abhi says
Thank you so much!
Emily says
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!
Abhi says
Emily, Thank you!
Anaiah says
Love chutney with samosas! Looking forward to trying this recipe!
Abhi says
Anaiah, Glad you liked it!