Cilantro Chutney

Cilantro Chutney is a fresh, vibrant, flavor-packed dipping sauce in Indian cuisine! Also known as "green chutney", this zesty dip is made by blending fresh cilantro, green chilies, ginger, lime juice, cumin, and a touch of sugar. It's the perfect balance of spice, tang, and sweetness, making it the perfect pairing for snacks, chaats, and grilled dishes.

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
• Frequently Asked Questions
• 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 that's perfect as a dip for appetizers, marinades for vegetables & meat, sandwich spreads, salad dressings, and so much more.

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 other ingredients such as green chilies, garlic, ginger, lemon juice, and spices like 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.

How to Make Cilantro Chutney

Here are the step-by-step instructions and photos for this recipe for cilantro chutney:

1. 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.

2. Add green chiles, ginger, lime juice, and ice or chilled water to the blender first so it helps get the blender started. Then add cilantro, salt, sugar, and spices.

3. Blend to a smooth consistency. Adjust seasoning as per taste. Adjust the consistency by adding a tablespoon or two of chilled water. 

4. 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 a container with an airtight lid. Store it in the refrigerator for up to a week.

Freeze it: Cilantro chutney freezes really well. Oftentimes, 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 in which every household adds its own spin.  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 is a popular variation that I typically serve with Idli 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 to make it spicier.
• 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: When buying fresh cilantro, the bundle should look vibrant green and be able to hold straight upright. 
• 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 three times to clean it thoroughly.
• 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: To freeze this chutney, I add it to ice-cube trays and freeze.  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 in the blender, the oil in the cilantro turns rancid, causing 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

Frequently Asked Questions

Popular Condiments With Cilantro

📖 Recipe

This recipe has been recently republished with better photos and helpful tips.