Coriander Chutney (Cilantro)

5 from 3 votes

Homemade and quick coriander chutney that is so versatile and goes with so many Indian dishes such as samosas, sandwiches, chaats, pakora and more!

Bright green Indian coriander chutney in a small white bowl on a bamboo placemat.

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
Coriander chutney ingredients in small bowls and plates on marbletop.

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

  1. Wash cilantro
  2. Cut the ginger into 1 inch chunks
  3. Cut the pepper in half
  4. Juice a lemon
  5. Blend!
Blender jar

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

Cilantro chutney in a bowl with a coriander leaf

10 Minute Indian Cilantro (Coriander) Chutney Recipe – (Chutney for samosas, sandwiches etc)

Shilpa Joshi
Homemade and quick coriander chutney that is so versatile and goes with so many Indian dishes such as samosas, sandwiches, chaats, pakora and more!
5 from 3 votes
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Course Chutney
Cuisine Indian
Servings 1 cup
Calories 80 kcal


  • 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


Freeze extra chutney for use later in freezer safe ziplock bags or containers.
For bright green color, ensure to use ice cubes and chilled water.  This prevents the change in color due to heat from blender motor.


Calories: 80kcalCarbohydrates: 20gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 1482mgPotassium: 256mgFiber: 4gSugar: 12gVitamin A: 2161IUVitamin C: 32mgCalcium: 28mgIron: 1mg
Tried this recipe?Let us know how it was!

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5 from 3 votes (2 ratings without comment)

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Recipe Rating


  1. 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.

    1. 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.

  2. 5 stars
    Made this today using desiccated coconut and it was just perfect! Super yummy and exactly the flavor I was hoping for!

  3. Hi there this looks amazing how long can you freeze this and can it be preserved or is freezing a better option?

    1. 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!