Fresh Coriander Chutney

I grew up with coriander chutney. My mom’s fridge always had a jar of it and we used it with all kinds of things like pakora, samosa, paratha, bread pakora, and even adding it to curries. I have introduced my kids to it and we all love it. I am always looking for new recipes to use it in. Try it and enjoy it like we do.

Ingredients for Coriander Chutney

Fresh coriander is the star of this chutney. Add a few other ingredients and you have a delicious condiment you will fall in love with.

Ingredients List for Coriander Chutney

• 2 cups coriander leaves (cilantro)
• 1 inch ginger
• 1 lime
• 1 jalapeno (seeded)
• 1/2 teaspoon cumin powder
• 1/2 chaat masala
• 1 teaspoon sugar
• salt to taste
• 1/4 cup water (as needed)

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Making the Coriander Chutney

This chutney takes less than 5 minutes to make.

• Add 2 cups of roughly chopped coriander (stems and leaves) to a blender jug.
• Add 1 inch of fresh ginger.
• Seed and slice a jalapeno of serrano chili and add it to the blender.
• Next comes the juice of 1 lime (or 1/2 a lemon).
• Let’s add the spices to the mix. Add 1/2 teaspoon of ground cumin, 1/2 teaspoon of chat masala. You can find chaat masala from any grocery store that stocks Indian spices.
• Add salt to taste.
• Finally, add 1 tablespoon of sugar. This is optional. I find it gives the chutney a really sweet and spicy flavour, but you can totally skip the sugar or add less if you like.

Blending the Coriander Chutney

Now that we have all the ingredients ready, let’s get this chutney put together.

• Cover the blender and blend for 1 minute.
• Open it and scrape the sides using a spatula.
• Once again cover and blend.
• At this time, you might need to add some water. Add water a little bit at a time and continue to blend until you have a smooth consistency.

Storing the Chutney

This coriander chutney can last for up to 2 weeks in a fridge.

• Pour the chutney into a jar with a tight lid, place it in the fridge, and enjoy it as and when needed.
• The chutney can also be frozen in a freezer-friendly jar for up to 3 months. Defrost it in the fridge overnight before enjoying it. If it separates a little, you can always reblend it for consistency.

Tried and Liked the Recipe?

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