Cilantro Chutney is a zesty Indian dipping sauce made by blending fresh cilantro with green chilies, ginger, lime juice, cumin, and a touch of sugar in just 10 minutes. Also known as green chutney, this vibrant dip has a perfect balance of spice, tang, and sweetness, making it a great pairing for snacks, chaats, or anything off the grill.
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Jump to:
- What is Cilantro Chutney
- Ingredients - Notes & Substitutions
- Cilantro Buying and Cleaning Tips
- How to Make Cilantro Chutney
- Serving Suggestions: How to Use Cilantro Chutney
- How to Store
- Variations of Cilantro Chutney
- Recipe Tips & Notes
- 1-Minute Video: How to Store Cilantro for Weeks
- FAQ
- Popular Condiments With Cilantro
- 📖 Recipe
If there's one condiment you'll always find in my fridge, it's Cilantro Chutney! It is my go-to flavor booster, perfect as a dip for appetizers, a marinade for vegetables & meat, a sandwich spread, a salad dressing, and so much more.
It happens to be my husband's favorite Indian condiment, and he comes up with creative (and sometimes downright shocking) ways to use it; honestly, that's the best proof of how versatile this chutney really is.
What is Cilantro Chutney
Cilantro chutney is a mildly spicy and tangy condiment that is commonly used in Indian cuisine. It is made from fresh cilantro leaves (also known as coriander leaves), blended with green chilies, garlic, ginger, lemon juice, and spices such as cumin and salt.
The mixture is ground into a smooth paste. It can be used as a dipping sauce for snacks like samosa, chaat, tandoori chicken, seekh kebab, and pakoras (fritters), as a spread for sandwiches, or as a flavorful accompaniment to various Indian dishes.
Also known as Coriander Chutney, Dhaniya Chutney, or Hari Chutney, this sauce is known for its bright green color and refreshing taste.
Today, I'm sharing my 10-minute blender recipe for this ultimate Indian green chutney. Let's get started!
Ingredients - Notes & Substitutions
You just need a handful of ingredients for this cilantro chutney recipe. Here's what you need:
- Cilantro: The star of the show in this recipe. I recommend buying fresh cilantro the day you want to make this chutney. The fresher, the better. Wash it 2-3 times to remove any sand or stones, then spread it on paper towels to dry it well. (Scroll down for Cilantro buying and cleaning tips)
- Green Chilies: I use 2 Serrano or 1 Jalapeno pepper. I leave the ribs and seeds intact, but you can remove them for mild flavor. For a spicier chutney, use 4-5 Thai bird-eye chilies instead.
- Ginger: Fresh ginger adds a nice peppery zing to this chutney. If you cannot find fresh ginger, use ¼ teaspoon of dried ground ginger instead; just know that the flavor will be slightly different.
- Lime: Freshly squeezed lime juice adds a lovely citrusy flavor and helps preserve the green color. You can use lemon instead, but I wouldn't recommend using concentrated juice.
- Seasoning:
- Salt: I love using Himalayan Pink salt or sea salt in this recipe. If using regular salt, start with half the quantity, then adjust to taste.
- Roasted ground cumin: Roasting the cumin seeds brings out a sweet-earthy flavor in them, which goes really well in this chutney. For that, simply toast ½ teaspoon of cumin seeds in the microwave for 1 minute and cool for 5 minutes. Here's the roasted cumin powder recipe.
- Chaat masala: This zesty Indian spice blend adds a pleasant zing to the chutney. If you don't have it, a few extra drops of lime juice is a good substitute.
- Sugar: A touch of sugar adds a wonderful contrast to the tangy and spicy flavors. Honey and agave nectar are great substitutes if you want to use unrefined sweeteners. For sugar-free chutney, skip it altogether or use an equal quantity of monkfruit sweetener instead.
- Ice or Chilled Water: This keeps the chutney cold while blending, preventing the cilantro leaves from releasing their oils and turning bitter.
Scroll to the recipe card for a detailed list of ingredients and quantities.
Cilantro Buying and Cleaning Tips
- When buying fresh cilantro, the bundle should look vibrant green. The stems should be able to hold straight when held upright. If it droops, it's not fresh and will affect the taste of the chutney.
- Remove the woody part of the cilantro stems as they give a bitter aftertaste to the chutney. The light green stems are ok to use for chutney.
- Always soak and rinse your leafy greens three times to clean them thoroughly to remove any sand or small stones that get caught in the bundle.
Cilantro Storing tips: If you want to buy and prepare your cilantro ahead of time for this chutney, refer to these tips for storing cilantro for weeks.
How to Make Cilantro Chutney
Here are the step-by-step instructions and photos for this recipe for cilantro chutney:
- Clean Cilantro: Trim off the cilantro stems, using only the leaves and tender stems. Soak and rinse the cilantro 2-3 times to thoroughly clean it. Dry it well using paper towels.
- Add ingredients: Add green chiles, ginger, lime juice, and ice or chilled water to the blender first to help get it started.
- Add the remaining ingredients: Cilantro, salt, sugar, and spices.
- Blend: Blend until smooth. Adjust seasoning to taste. Adjust the consistency by adding a tablespoon or two of chilled water. Transfer the chutney to an airtight container and refrigerate for up to a week.
Serving Suggestions: How to Use Cilantro Chutney
Salad Dressing: A couple of tablespoons of chutney mixed with a tablespoon or so of extra-virgin olive oil makes a delicious & quick salad dressing for your greens. Here's a detailed recipe for Cilantro Lime Vinaigrette.
Marinade: Add 2 tablespoons of Greek yogurt to ¼ cup of chutney, along with a teaspoon of garam masala, and use it as a marinade for a pound of paneer, chicken, or lamb pieces.
Sandwich Spread: Mix a teaspoon of this sauce with a tablespoon of cream cheese or mayonnaise and spread it on your bread. Top it with pepper jack or Jalapeno cheese, slices of cucumber or deli slices, and a few greens, and add a big flavor punch to your lunch. Here's the detailed recipe for a chutney sandwich.
Dipping Sauce for Appetizers & Snacks: Think samosas, kebabs, and grilled proteins; you'll love the zesty contrast this chutney provides to your yummy appetizers.
How to Store
Refrigerate it: Transfer the chutney to an airtight container. Store it in the refrigerator for up to a week.
Freeze it: Cilantro chutney freezes really well. Often, I prepare a large batch, pour it into ice cube trays, and freeze it. Then, I transfer the frozen chutney cubes to a ziplock bag and pop it back into the freezer.
To re-use, thaw the desired quantity of chutney cubes overnight in the refrigerator, or use the 'frozen vegetable' setting in your microwave. Carefully monitor this, as the time may vary for different microwaves.
These come in really handy for impromptu panipuri cravings or a quick marinade for dinner.
Variations of Cilantro Chutney
Here are some popular variations of this Indian cilantro chutney:
- Cilantro Mint Chutney: This is one of those recipes that every household adds its own spin to. Growing up, I always saw my mom make mint-cilantro chutney. To make that, add a handful of fresh mint leaves in addition to the list of ingredients. To make it more minty, follow this recipe for mint chutney.
- Cilantro Coconut Chutney: This popular variation is typically served with Idlis and Dosas. Here is a detailed recipe for cilantro coconut chutney.
- Sweet & Spicy Chutney: You can add more sugar for a sweeter chutney or extra green chilies for a spicier one.
- Cilantro Jalapeno Chutney: For this variation, add an extra Jalapeno and a couple of tablespoons of Greek yogurt while blending. It goes really well with grilled proteins. Here is the detailed recipe.
- Add roasted peanuts: For this popular variation, add 2 tablespoons of roasted peanuts to the blender. It thickens the chutney and adds a nutty taste.
Recipe Tips & Notes
- Buy fresh cilantro: The bundle should look vibrant green and hold upright.
- Trim off stems: Remove the woody part of the cilantro stems, as it gives a bitter aftertaste to the chutney.
- Clean it well: Always soak and rinse your cilantro 3 times to ensure thorough cleaning.
- Use fresh lime: Use fresh lime (or lemon) in this recipe and not the juice from the concentrate.
- Use chilled water or ice: This prevents the cilantro from overheating while blending and turning bitter.
- Freeze the extra: I add this chutney to ice cube trays and freeze it. After a day, I transfer the frozen chutney cubes to a ziplock bag. Read notes for thawing and re-use instructions.
- Make it sugar-free: Even though this chutney calls for a very small quantity of sugar, you can skip it altogether or substitute it with your preferred sugar-free substitute.
- Don't over-blend: If you blend the cilantro leaves for too long, the oil in the cilantro turns rancid, which can cause a bitter taste. Add cilantro to the blender to prevent overblending after adding all the other ingredients.
1-Minute Video: How to Store Cilantro for Weeks
FAQ
Cilantro chutney is made with fresh cilantro, ginger, green chilies, lime juice, and spices. It's the perfect dipping sauce for Indian snacks and appetizers.
Cilantro chutney freezes really well. To freeze this chutney, add it to smaller freezer-safe containers or ice cube trays. After a day, transfer the frozen chutney cubes to a Ziploc bag.
If your chutney turns out too watery, blend in roasted peanuts or chana dal to thicken it. You can also add a tomato after removing its seeds.
There are several reasons why your cilantro chutney may taste bitter. 1) If you use too many stems in your chutney, the end result can taste bitter; 2) Too many spices or lime juice can add a bitter taste; 3) If you blend the cilantro leaves for too long in the blender, the oil in the cilantro turns rancid, causing a bitter taste; 4) If you left your chutney out for too long, the oxidation process can cause a bitter taste.
You can refrigerate cilantro chutney in an airtight container for up to a week. You can also freeze it for up to a month.
Chutney is a condiment or sauce that originated in India and is typically made from a combination of fruits, vegetables, herbs, spices, and vinegar or lemon juice.
Popular Condiments With Cilantro
📖 Recipe
Cilantro Chutney (Green Chutney) Recipe
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Video
Equipment
Ingredients
- 1 inch fresh ginger peeled
- 2 serrano chillies or 1 Jalapeno
- 1 Juice of a lime (about 1.5-2 tablespoon)
- ¼ cup ice cubes or chilled water adjust for desired consistency
- 2 cups cilantro leaves and tender stems (packed cup) washed and drained
- ½ teaspoon salt adjust to taste
- ½ teaspoon roasted ground cumin
- ½ teaspoon chaat masala
- ½-1 teaspoon sugar adjust to taste (can also use honey or agave syrup)
Instructions
- Trim off the cilantro stems and use only the leaves and attached tender stems for this recipe. Soak and rinse the cilantro 2-3 times to clean it thoroughly. Dry it well using paper towels.
- Add green chiles, ginger, lime juice, and water to the blender first so it helps get the blender started. Top that with cilantro, salt, and spices.
- Blend to a smooth consistency. Adjust seasoning as per taste. Adjust the chutney consistency by adding a tablespoon or two of chilled water. Transfer the chutney to an airtight container and refrigerate for up to a week.
Notes
- Buy fresh cilantro: The bundle should look vibrant green and stand upright when held.
- Trim off stems: Remove the woody part of the cilantro stems, as they give a bitter aftertaste to the chutney.
- Clean it well: Always soak and rinse your cilantro 3 times to ensure thorough cleaning.
- Fresh lime: Use fresh lime (or lemon) in this recipe and not the juice from the concentrate.
- Chilled Water: This prevents the cilantro from overheating while blending and turning bitter.
- Freeze the extra: I add this chutney to ice cube trays and freeze it. After a day, I transfer the frozen chutney cubes to a ziplock bag. Read notes for thawing and re-use instructions.
- Make it sugar-free: Even though this chutney calls for a very small quantity of sugar, you can skip it altogether or substitute it with your preferred sugar-free substitute.
- Don't over-blend: If you blend the cilantro leaves for too long, the oil in the cilantro turns rancid, causing a bitter taste. To prevent over-blending, add cilantro after adding all the other ingredients to the blender.
Nutrition
This recipe has been recently republished with better photos and helpful tips.
Vivian Li says
Tried the recipe and the family loved it!
Aneesha Gupta says
Yay! Thank you Vivian!
Erin M. says
This recipe is so simple and delicious! (and it tastes even better the next day, imho) After you make it you will never want to settle for store-bought chutney again.
Aneesha says
Thank you so much Erin! I'm so happy you enjoyed it so much, it's a staple in my home 🙂
C Sutherland says
Thank you for your information and thoroughly clear step by step instructions. They embolden those of us that are novice cooks.
Aneesha says
You're welcome! I'm glad you found it useful. Thank you!
Laurel says
I wanted a sauce for my grocery store deli samosa & used this recipe as a guide. I only had frozen cilantro (back up for emergencies) because the fresh looked yellow. I added fresh mint & otherwise followed the recipe and it came out perfect! So tasty & easy and just the flavor I was looking for!
Aneesha says
That's awesome! Glad you enjoyed it. Thanks for taking the time to leave this beautiful message!
Christine says
How much does this recipe make? It states 16 servings...
Aneesha says
Hi Christine, that would be roughly 1 cup.
Patrick Dunne says
Excellent
Aneesha says
Hi Patrick, thank you, I'm so glad you enjoyed it!
Habib ur Rehman says
Hey Aneesha,
Wonderful recipe...
Actually we Pakistanis also make same chutney but over here we focus mainly on Garlic.. Not ginger.. I was specifically focusing on your type of version.. You see if we don't use Garlic and make your version it will be good for Gut .Your recipe is IBS( Irritable bowel syndrome)friendly as garlic is High on FODMAP but ginger is not.. Except for your last recommendation on Honey..
So my dear you can say your chutney is low on FODMAP .For absolute labeling contact Monash University, Australia
Aneesha says
Hi Habib, thank you so much! That's so interesting that you make this chutney with garlic, I am sure it brings out another level of flavor in it. Will give it a try next time. Thanks for the all the information- I learn something new everyday 🙂
Erica Norton says
Hi, Aneesha! I love this chutney! I was wondering if you could post a samosa recipe to go along with it 🙂 I've loved everything I've made from your site, I know your samosas would be excellent!!
aneeshasg says
That is so sweet of you Erica- thank you!! Samosa recipe is on my to-do list- will ping you here when I post it. In the meantime, here is another recipe, for Pakora (fritters), that goes really well with this chutney: http://spicecravings.com/no-fry-onion-spinach-pakora-gluten-free-no-fry-indian-fritters
Erica Norton says
Ooh, yum! Thank you so much!
aneeshasg says
You're so welcome 🙂