Time to make: 10 Minutes
Vegetarian and vegan
Although the flavors of chutney are endless, this green coriander chutney is absolutely essential to so many Indian dishes. Luckily it is very easy to make with minimal work. I highly recommend making it in a big batch a freezing some for later!
Read on to see how to get and keep the bright green color of the chutney.
- Versatile – you can use either peanuts or coconut to thicken the chutney
- Savory – adds depth to dishes and tastes amazing
- Long lasting – you can make it ahead of time for parties or even for yourself by storing or freezing
Cilantro Chutney Ingredient Notes
Peanuts – for those looking for a cilantro chutney without coconut this can be made peanuts. If you do not want peanuts desiccated coconut can be used.
Cilantro – Wash the cilantro prior to use. I keep the stalks to reduce waste, but if you prefer you can use leaves only.
How do I Get the Bright Green Chutney Color?
Tip: The key to getting the bright green color of the chutney is adding ice cubes and/or ice cold water to the ingredients when blending. The blender motor tends to get heated which causes oxidizing of the green cilantro. It’s a simple trick but it works!
Making the Chutney
- Wash cilantro
- Cut the ginger into 1 inch chunks
- Cut the pepper in half
- Juice a lemon
How to thicken Coriander Chutney?
Thick coriander chutney with peanuts, desiccated coconut or roasted chana dal (dalia or roasted bengal gram).
Try it? Leave a review, love to hear feedback! Or tag me on Instagram @some_indian_girl
10 Minute Indian Cilantro (Coriander) Chutney Recipe – (Chutney for samosas, sandwiches etc)
- 2 cup cilantro packed, washed, roughly choped
- 2 green chillies chopped in half
- 2 inch ginger peeled and chopped into 1 inch pieces
- 2 tbsp lemon juice
- ½ tsp salt
- 2 tsp sugar
- ½ cup raw peanuts or dahlia or desiccated coconut
- 4 ice cubes or 1/4 cup chilled water
- Gather and prepare ingredients
- Add ingredients to blender and blend.
- Add water to adjust to preference of thickness of chutney. Depending on the dish the preference may change. Serve
6 thoughts on “Coriander Chutney (Cilantro)”
Hi there this looks amazing how long can you freeze this and can it be preserved or is freezing a better option?
Hi Kimberly – I often make this is big batches and freeze it. It’s the best way to save for use later. Freezing allows you to use it many months later. I usually use it within 3-5 months. Thank you for stopping by!
Made this today using desiccated coconut and it was just perfect! Super yummy and exactly the flavor I was hoping for!
So happy to hear, thank you so much for leaving a review!
I did this recipe subbing serrano peppers for the green chili (per google)
Everything else was exactly as per recipe – down to the ice cubes.
It was a complete disaster. A watery mess. I would love if you could provide feedback.
Hi Helene – Sorry to hear you had some trouble. If all ingredients were added in the amounts listed (especially packed cups of cilantro) I would add one-two teaspoons at a time of the thickening agent you used (peanuts or desiccated coconut) until you reach a thicker consistency. The good thing about chutneys is that there is flexibility in making it so we can salvage it! Hope that helps, let me know if I can provide any other info.