Cilantro Chutney is an Indian Green Sauce or Chutney (dip) made with fresh coriander leaves, green chilies, and raw mango (ambi) and is flavored with onion and garlic. When I make this chutney in Navratri, I simply omit the onion and garlic; it tastes better than this version. The best thing about this Coriander Chutney Recipe is the use of absolutely fresh ingredients that not only add rich flavor but also give it a vibrant green color. This chutney tastes best as it’s a creamy smooth puree of fresh cilantro leaves along with raw Mango. Made without coconut, this coriander chutney is utterly delicious but if you love coconut, feel free to add it. This is one of my favorite go-to chutney recipes and I make it almost every week. That’s true for every Indian household in the North. It’s a perfect accompaniment to Indian snacks like Onion Fritters, Air Fryer Paneer Tikka, or rice dishes like Vegetable Rice. You may try popular Indian Chutneys from the blog: Onion Tomato Chutney for Dosa, Indian Onion Chutney For Poppadoms, and Beetroot Raita or Dip, Cilantro Mint Chutney.
Why Would You Love This Recipe?
Vegan, Gluten Free, Grain Free, Nut Free Spicy Indian Green Chutney. A dip that is flavor-packed and nutrition-packed. Easy Recipe of Spicy and thick Chutney. Feel free to adjust the spice level as my version of spicy can be different from yours. Scalable Recipe. The Best Green Coriander Chutney Recipe Ever!
Ingredients
See the recipe card for full information on ingredients and quantities.
Fresh Cilantro Leaves (or Dhaniya leaves)- Cilantro is the essential ingredient of this chutney recipe. Fresh Coriander leaves work best for this recipe. Take a bunch and sort them. I avoid using the stem portion. Soft stems, though may be added. One may also add Mint (Pudina) Leaves. I didn’t have fresh mint leaves and that’s why used Dhaniya leaves only. Cumin- Jeera or cumin adds an earthy flavor to this coriander chutney. I have used cumin seeds. One may use cumin powder as well. Raw Mango- I love raw mango in every form and adding it to dips is my favorite part. It adds the perfect depth, tangy flavor, and texture to this chutney. If you don’t have raw mango, you may add Amchur (dry mango powder) or Lemon juice. You may not get the same taste. Yet the chutney would be tangy if you use lemon juice in a good amount. Onion and Garlic- The spicy touch is added by red onions and garlic. If you are making this chutney in Navratri, you may skip both and yet it would taste amazing. Green Chilies- The spicy flavor comes from the fresh hot green chilies. If you wish to reduce the heat, reduce the green chilies. Red Chili powder- For the extra spicy taste, I always add red chili powder. If you don’t like spicy, you may skip it. Amchur- Raw mango powder can be added for the tanginess. You may add it in addition or substitution to the raw mango. Salt- The balance of savory and sour is created by salt. I have used Sendha Salt. You may use table salt as well.
Variations
Coriander Coconut Chutney- Add freshly grated coconut to this amazing green coriander/ cilantro dip for a textured flavor. Amla Coriander Chutney- Add Indian super food Amla (Gooseberry) in raw chopped form and make this dhaniya chutney super healthy. Mint Coriander Chutney- The match of Dhaniya and Pudina is made in heaven. The fresh mint leaves when added along with dhaniya leaves make a perfect green chutney. Add Nut- Though I avoid nuts in this chutney, one may add peanuts for adding more depth and nutty flavor to it.
Storage Suggestions
This chutney stays good in refrigerator for about 2 days in summer and 5 days in winter. Mine stays only for 2 days as we are done soon with it. Make sure to store it in a dry container with lid.
How to Make Coriander Chutney (Detailed Recipe)
Step 1 Gather, wash and chop
Gather all the ingredients. Roughly chop onions and ambi (raw mango). Wash the fresh coriander leaves in colander. (you may add few small stems)
Step 2 Add everything into Blender
Transfer onion, garlic, green chilies, leaves, raw mango chunks, spices (Red chilly powder, Garam masala, jeera) and salt to blender jar.
Step 3 Blend to Make a Smooth Paste
Blend it by pausing in between. If leaves are freshly washed, they have enough moisture to be blended easily. You may add curd if blending is taking time or 1 tablespoon of water at the bottom of the jar. Once it is a smooth paste, you may stop the blender and transfer the chutney to a glass jar.
Step 4 Serve It
The spicy delicious coriander chutney is ready in under 5 minutes. Enjoy it with your favorite fritters or dunk it into a sandwich for a snack!
How to Serve Coriander Chutney?
For Indian meals, you may team this coriander chutney with Indian dishes like Dal, Ragi Paratha, and onion or pour it over Veg Pulao. You may dunk it into a burger, Veg Beet Wraps, or sandwich for a light snack or have it with Indian snacks like onion fritters, Air Fryer Paneer Tikka, Paneer Tikka Oven, Sweet Potato Fritters
Health Benefits of Cilantro
Coriander Leaves are a rich source of fiber, Vitamin A, C, E, K, magnesium, potassium, zinc, iron and calcium. With almost no cholesterol or saturated fats, cilantro leaves are promising for a digestive gut and lowering blood pressure. It easily can be included in daily diet by adding chopped leaves to vegetables, dals and gravy dishes. If for some reason you can’t have coriander leaves, you may use ground coriander seeds as a spice to be added in your vegetables.
Expert Tips
Use fresh coriander (dhaniya) leaves. Wash leaves under the tap and let them rest in a colander to drain extra water. Don’t add any extra water as excess water makes a runny chutney. Add curd(if using) or onion, garlic, and green chilies at the bottom of the blender as it makes blending easy. Keep Checking the food processor by pausing in between. Adding a boiled potato makes it creamy and the chutney doesn’t leave water
Stories from Kitchen
As a kid, I disliked coriander leaves a lot. So much so that even now, I can have it in the form of chutney but not as leaves. This dislike was not limited to cilantro but I hated all winter greens: methi, sarson and palak leaves. My mother-in-law was an amazing cook and they way she used to make bathua / methi parathas, I would simply love them. She would make a dough of these leaves unlike my mother who would make a stuffed paratha. The idea was to have healthy leaves in any form. Slowly, I started having almost all green leafy vegetables. Kids who are a fussy eaters, don’t force them but at the same time, make sure that they have these nutritional packed veggies. You may also like- More Chutney Recipes:
Amla Murabba Recipe- Indian Gooseberry Jam Sweet Amla Achar- Instant Indian Gooseberry Pickle Amla Chutney Recipe- Indian Gooseberry Chutney Easy Indian Onion Chutney Recipe (No-Cook Dip For Poppadoms) Vegetarian Potato Recipes {Easy, Tasty Indian & World Recipes} Healthy Beet Recipes- Veg/ Vegan, Easy & Creative
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