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Coriander, aka Cilantro and Dhaniya is a very commonly used garnish in South Asian Cooking. It is only natural to then go a step further and also use it to make Coriander Chutney. Versatile with a very fresh and light flavor, it is used as a dipping sauce with pakodas, samosas, dhokla amongst many others.
Prep time: 10 min
Ingredients:
Cilantro/Dhaniya/Coriander – big bunch
Jalapeno – 5-6 or to taste
Bell Pepper – 1
Chat Masala – 1/2 tsp
Roasted Cumin Powder – 1 tsp
Lime/Lemon Juice – 1.5 tsp or to taste
Ginger – 1″ pc
Salt – to taste
Oil – 1 tsp
Method:
1. Add all the ingredients (except Oil) into a blender and blend to a smooth paste.
2. Keep pushing down the chutney to help with the grinding process.
3. Add the Oil right at the end for a fnal whirl to preserve the green color.
4. Store in the refrigerator or freeze till ready to consume.
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May 21st, 2009 at 9:18 am
Hi Girls,
Great Recipe! Slight variation from how we make it in India (Mumbai to be precise), what we do is dry roast ground nuts and add it instead of the bell pepper and green chillies instead of jalapenos for that additional kick that you mentioned, an onion and two pods of garlic adds a wonderful flavour. I am going try your recipe today, it seems much more faster than the Mumbai version and great tip about the oil and the ice cubes!!!
Great Going!!!
Shweta
[Reply]
Pinal Reply:
May 21st, 2009 at 1:15 pm
Just to piggy back of what Shweta said, we also add nuts, peanuts to be exact. You can add them whole in the blender or crush them a bit first then add to the blender with other ingredients. We also add 1-2 cloves of garlic. It adds great substance to the chutney.
Great tip about the oil, I always wondered what I could do to prevent the discoloring. I will try it next time I make it.
[Reply]
Pinal Reply:
May 22nd, 2009 at 1:44 pm
By the way, the ice cube method can also be used with Pani of Pani Puri. If you make a lot, pour the remaining in an ice tray, once they’re frozen, remove from tray and put them in a ziploc bag. When you need to use them, take out as many cubes as you need and let it defrost. Great time saver.
[Reply]
Neena Reply:
February 16th, 2011 at 8:16 pm
Really looking for mumbai recipe. That’s how ma makes it..
Thank you
[Reply]
May 21st, 2009 at 3:17 pm
Wonderful idea!!!
My version is a small onion,g. chillies,salt,red chilly,a spoon of sugar and of course dhania.
[Reply]
anuja Reply:
May 21st, 2009 at 8:41 pm
Amazing how many different recipes there are and they all sound wonderful. Will have to try them all:)
[Reply]
Ana Reply:
April 20th, 2011 at 6:15 pm
Hi Anuja,
Please can you tell me the kind of grinder/mixer you use to make chutneys.
Thanks,
Ana
[Reply]
Rimmi Reply:
March 19th, 2010 at 6:35 am
I make mine almost the same
Garlic, green chillies, salt, some lime juice, some sugar and roughly chopped dhania.
[Reply]
May 21st, 2009 at 11:50 pm
lovely variation and ice cubes method!! is good, infact excellent. thanks, wonderful.
rupa
[Reply]
May 21st, 2009 at 11:53 pm
Hi Anuja and Hetal,
Can you use a food processor instead of a mixer or will it not work as well?
[Reply]
hetal Reply:
May 22nd, 2009 at 2:30 pm
Hi Judy,
A food processor will not give you the right texture. It does not grind as finely as a blender.
[Reply]
Satya Reply:
May 22nd, 2009 at 7:08 pm
U can use a blender
[Reply]
May 22nd, 2009 at 6:30 pm
My kids friends who are allergic to peanuts can now eat chutney sandwich made this way…
Thanks ladies for this recipe!
No allergens!
[Reply]
May 22nd, 2009 at 7:09 pm
Thanks Hetal and Anuja for this recipe… This is a great recipe for people who are allergic to peanuts or any nuts!
[Reply]
June 5th, 2009 at 2:51 pm
Hi hetal and anuja
i made this chutney yesterday came out very nice but added few extra chillies and now it is very spicy,what can i do now?
i made it in large quantity also..i dnt want to throw it away.help me.
[Reply]
anuja Reply:
June 9th, 2009 at 1:25 am
Couple of suggestions:
-grind some more Cilantro and add it in.
- make another batch without any chillies and mix the 2.
[Reply]
June 17th, 2009 at 7:13 am
yummmmmmmmmmmmmy chutney……gr8…..
gud luck…keep posting yummy n healthy recipes
cheers
[Reply]
July 1st, 2009 at 12:27 am
I am not able to blend the mixture into a paste. I have Hamilton Beach’s 10 speed blender. Even after pushing the mixture down every while and grinding, I end up with very coarse paste with large chunks remaining. Could you please suggest a better option.Thanks
[Reply]
October 5th, 2009 at 9:56 pm
[...] dhaniya chutney. very simple-and look ! there’s a need for chaat masala let me just get my fresh aromatic jar full. oh yeah… [...]
November 3rd, 2009 at 3:38 pm
[...] 1. Place 1 to 2 patties in a flat bowl or dish. 2. Pour Ragda over patties. 3. Garnish with Coriander Chutney or Mint Chutney, Tamarind Chutney, Sev, chopped Onions and Cilantro. 4. Serve immediately. Serves 8 [...]
November 5th, 2009 at 2:42 pm
hello hetal and anuja,
nice recipe! im dying to make some for myself….
My blender is not grinding well these days:-(. got to replace it ,i guess. is there any other way to make chutneys? like mortar and pestle:-) etc
hope my question does not sound silly!!!
thanks.
[Reply]
hetal Reply:
November 5th, 2009 at 8:45 pm
Hi Karunya,
No question is ever silly. Technically, years ago, people did use mortal and pestle to make chutneys so it is definitely possible. The texture of course will not be the super smooth one we’re used to with a blender. Even the type of mortar you use will affect the outcome. Some stone ones that have a rough surface work the best. Your other option would be a food processor if you have it. Again, the texture will not be smooth as a blender.
[Reply]
KR Reply:
November 5th, 2009 at 9:11 pm
thank you for that reply.
I shall try using my food processor:- or the pestle and mortar set
[Reply]
November 14th, 2009 at 1:39 am
Another Variation with this chutney:
Add 2 table spoon of Yogurt and again blend it. This is very good with the different stuffed parathas.
[Reply]
December 18th, 2009 at 4:45 pm
[...] dinner rolls, hamburger buns or pav. 2. Spread Tamarind Chutney on one side and Mint Chutney or Coriander Chutney on the other side. 3. Lighty flatten one Batata Vada and place on the bun. 4. Top with Garlic [...]
January 30th, 2010 at 2:58 am
I have a hell of a problem making small quantities of chutney. It seems to take forever. I noticed in your video that you push the food stuff down the sides of the blender. I have to do this constantly and still do not get a fine paste.
[Reply]
March 22nd, 2010 at 3:28 pm
I usually make chutney with two bunches of dhania. I cut the leafy part for chutney. Instead of wasting the stems, trim the ends, grind it in the blender and pour into an ice cube tray. Use the cubes either in dals, or any gravies to give a nice flavor.
[Reply]
April 9th, 2010 at 4:04 pm
Hi. Another silly ?. Bell pepper is really expensive these days, can this chutney be made without green bell pepper.
Also, if adding peanuts and/or garlic, does the chutney stay fresh after freezing.
I got carried away and bought lots of cilantro (5/$1), so I am finally going to try this recipe and freeze the chutney. BTW, great tip about using oil. thnks!
[Reply]
anuja Reply:
April 9th, 2010 at 7:24 pm
Hi Rupal,
The bell pepper is there for the bulk and to give the chutney some texture and body. You can leave it out or use extra jalapenos (if they are not too spicy). The other option is to use a very sour peeled green apple (Granny Smith apples are very sour)
[Reply]
April 19th, 2010 at 1:48 pm
Hi,
I want to try this out but my blender is not an Indian one. It takes a long time to grind chutneys. Can I first boil the cilantro leaves for 3-4 mins on a gas top or a microwave and then grind it? My blender grinds only processed foods. I dont have a food processor either
[Reply]
anuja Reply:
April 21st, 2010 at 4:02 am
Hi There,
Cooking the cilantro will ruin the fresh flavor that is so beautiful in this recipe. There are a lot of blenders that are good and yet fairly inexpensive – it will be a good and worthwhile investment and make you life a lot easier.
[Reply]
June 6th, 2010 at 8:59 pm
I tried this chutney. The bell peppers give a great variation in taste.But,one problem is my chutney is tasting a little bitter. What could be the reason,any idea?
[Reply]
anuja Reply:
June 6th, 2010 at 10:57 pm
Hi KR,
The only thing we can think of is the Bell Pepper. Sometimes the white part of the pepper is bitter and contributes to a funny taste…we make this chutney all the time and have never had this problem
Hope you are able to salvage it…
[Reply]
KR Reply:
June 7th, 2010 at 1:17 am
I have made this chutney 2-3 times and once without the bell pepper too. Still I have this problem.
Just to let you know, this problem persists irrespective of the recipe that I follow to make it. I am guessing that it has something to do with the cilantro.
[Reply]
anuja Reply:
June 7th, 2010 at 4:42 pm
Hi KR,
Interesting….cilantro??? Never heard of it being bitter…sorry, don’t know what to say
Sonal Reply:
October 1st, 2010 at 5:47 am
yep this happens with me too….I can never make a good cilantro chutney so I have given up…..I only make Tomato Cilantro chutney
geetika Reply:
May 17th, 2012 at 9:03 pm
I think Ginger is the reason…..b’coz my cilantro chutney also comes out bitter..
November 11th, 2010 at 10:25 pm
Hi,
I think your bitterness problem might come from the coriander being ground for too long. The heat produced by the blender and the grinding can make some ingredients very bitter. Never had the problem with coriander, but it happens often with garlic, and I had trouble with mint at least once. Hope this helps.
Thanks to both of you Ladies for your wonderful website. I’m promoting it as much as I can.
Cheers!
[Reply]
hetal Reply:
November 11th, 2010 at 10:41 pm
Thanks so much Gaelle!
[Reply]
December 9th, 2010 at 7:21 pm
Just wondering if this chutney is used for papdi chaat too?
Thanks
[Reply]
hetal Reply:
December 10th, 2010 at 4:38 pm
Hi Pooja,
Yes, it can be used for any kind of chaat.
[Reply]
January 14th, 2011 at 4:57 am
[...] 1 to 2 patties in a flat bowl or dish. Pour Ragda over patties. Garnish with Coriander Chutney or Mint Chutney, Tamarind Chutney, Sev, chopped Onions and [...]
April 9th, 2011 at 4:32 am
Hi,
in singapore i can not find jalapenos so what is the subtitute i can use for same taste of chuntney?
PARUL
[Reply]
Deepa Reply:
April 11th, 2011 at 2:41 pm
Hi Parul,
You can buy jalapenos in Cold Storage !! Its normally in the same shelf/rack as ball peppers/capsicum !!
[Reply]
parul Reply:
April 11th, 2011 at 11:52 pm
Hi Deepa,
thanks a ton.very very heplful.do u also live in Singapore?if u know from where can i buy KitchenAid’s (brand name)thing here?pls reply.regards
PARUL
[Reply]
Deepa Reply:
April 12th, 2011 at 12:57 pm
Hi Parul,
Yes, I live in singapore. You can try tangs orchard or tangs vivocity, i have come across kitchenaid products there. But best place for more wide variety of kitchenaid products would be Mayer…!! I only know two Mayer outlets in Singapore, one at Great World City and another at IMM.
Cheers
parul Reply:
April 13th, 2011 at 1:26 am
Hi Deepa,
really helpful and again thanks.in future if i need some guidence i will ask u as i m new to singapore and donot know anybody here.really very very happy to find u as the one and only indian friend.i m Gujarati and live near Orchard Road.
PARUL
[Reply]
parul Reply:
April 14th, 2011 at 5:08 am
Hi Deepa,
sorry if i have disturbed ur privacy.understand that and fully respect it.
PARUL
[Reply]
parul Reply:
May 1st, 2011 at 3:50 am
Hi Deepa,
do u know where can i find yellow squash in Singapoe?if u know Hindi or synonym words in English which r generally used by store pls let me reply.thanks and regrds.
PARUL
[Reply]
April 11th, 2011 at 12:26 am
Hi,
i want to buy something from your online store but i live in sinagapore.will amazon.com deliver it and what must be the minimum purchase order?reply pls
PARUL
[Reply]
June 25th, 2011 at 1:44 am
Hi,
I love ur recipes. I need a tip for organizing spices. I am from Pakistan residing here in U.S. and we have a big variety of spices like you to use in our cooking. Actually it is about the same as you.I want to ask for a suggestion what kind of containers we can use or available in the U.S. Market here that you prefer. Which serve the purpose of storing these spices in the kitchen cabinets and also look nice asthetically.so I can easily organize and store
I m waiting for it response.
Sincerely,
Saadia
[Reply]
hetal Reply:
June 27th, 2011 at 3:50 pm
Hi Saadia,
We have small spice jars that we found in IKEA. You can find a wire rack from Walmart that lets you organize the spices in a way that you can see each jar and reach it even if it is in the back of the cabinet.
[Reply]
August 11th, 2011 at 7:40 pm
Hey
I was wondering….If we had to use nuts
And do we have to use Jalapeno and Bell Pepper
By the way what is Chat Masala
[Reply]
hetal Reply:
August 15th, 2011 at 1:17 pm
Hi Angel,
Some people do use nuts for added texture. We used Jalapeno and Bell Pepper for extra body to the chutney. Chat masala is a blend of many different spices.
[Reply]
August 20th, 2011 at 3:16 pm
i make green chutney just with coriander leave,green chillies,ginger,salt little cumin seeds and lemon,
but my chutney tastes bitter is it connected with the stock of the leaves or…. please help me
[Reply]
hetal Reply:
August 22nd, 2011 at 2:22 pm
Hi Ana,
Is it always bitter? Please try this recipe and see if you notice any change.
[Reply]
October 14th, 2011 at 2:45 am
Hi,
I would like to know which brand and where do you get your spatula’s and pans.I am having a cooktop stove..so could you please help me in getting good pans suitable for that.
Thanks in advance…
[Reply]
hetal Reply:
October 19th, 2011 at 1:59 pm
Hi Radhika,
We have all kinds of pans and all kinds of brands. Sometimes, it is better to pick and choose a style of pan that you need rather than buying a set with things that you don’t need. Some good and reasonably priced stainless steel brands are Tools of the Trade and Farberware. We got our non-stick wok style pan from Bed Bath & Beyond.
[Reply]
radhika Reply:
October 20th, 2011 at 1:46 am
Thanks Hetal…thats a great help…will try to find some. Since iam new to this country..i was having hard time with utensils.
Thanks again.
I am also looking for some easy snacks which can be made once back from office. Could you please help me in this.
Thanks
[Reply]
December 2nd, 2011 at 6:57 pm
[...] 1. To make it healthier – skip the Sev, it tastes great even without it. 2. Don’t enjoy the rawness of the sprouts – saute with little oil, steam or microwave just a bit. 3. Video on How To Sprout Beans – Click Here 4. Video on Tamarind Chutney – Click Here 5. Video on Mint Chutney – Click Here 6. Video on Coriander Chutney – Click Here [...]
February 27th, 2012 at 7:30 pm
Hi
Do you make your own chat masala or use store bought? Which one have you liked personally if you use store bought?
Thanks
[Reply]
hetal Reply:
March 1st, 2012 at 3:48 pm
Hi Sri,
We get ours from India (homemade)…have not tried the various brands available. Sorry.
[Reply]
March 27th, 2012 at 9:00 pm
Hi Sri, A+H + everybody,
I recently made my first Chaat Masala (could not find in stores in Germany). I don’t remember where on the net I found the recipe (but it was from an Indian lady who claimed it tasted just like her mum’s), and since it is the only one I ever tried, I have no idea whether it’s authentic.
) it is now one of my most frequently used masalas!
HOWEVER: Even though, not being used to it, I had considerable problems with the unique taste (particularly the sulfuric smell when you add it to anything wet – had to hold my nose so as not to loose appetite
In case s.b. would like to give it a try, here’s the recipe:
3 tbsps cumin seeds
1 tbsp coriander seeds
1 and a 1/2 tsps fennel seeds
4 tbsps raw mango/ amchur powder
3 tbsps powdered black salt
1.5 tsps freshly ground black pepper
1/4 tsp hing/ asafetida
1.52 tsps ginger powder
1 tsp dried mint
1.5 tsps ajwain / carom seeds
1/4 tsp chili powder, extra hot
- Dry roast whole spices + grind everything into a powder.
[Reply]
hetal Reply:
March 28th, 2012 at 1:05 pm
Thanks Sabine! I’m sure this will be useful to a lot of viewers!
[Reply]
May 22nd, 2012 at 12:02 am
I made this coriander chutney using jalapeño pepper and froze it. When I used it a week later, it was not that spicy even though it was very spicy when I made it. Can you tell me why does this happen?
I like spicy chutney and would like the chutney to retain its spiciness after a week or even later.
[Reply]
hetal Reply:
May 23rd, 2012 at 3:15 pm
Hi Kamala,
Sometimes, the act of freezing reduces flavor in certain foods. If you are looking for spicy chutney, we suggest that you use serano peppers or thai chilies. Jalapeno tends to be on the milder side (though you will get an occasional spicy one).
[Reply]
Kamala Reply:
May 23rd, 2012 at 7:38 pm
Ok, thanks for your response. Will try and let you know.
[Reply]
September 28th, 2012 at 6:51 am
Hi, can you suggest a good blender for making chutneys and stuff? The one I got from India has conked. It is the Preethi chefpro mixer grinder. Do you know of a blender here in the US that will offer similar functions? Thanks a bunch!
[Reply]
hetal Reply:
October 1st, 2012 at 3:26 pm
Hi Shana,
Premier or Sumeet make Indian style mixie grinders that work well for chutneys. You can find them online.
[Reply]
January 7th, 2013 at 8:39 pm
[...] Show me the curry! Share this:TwitterFacebookLik dette:LikeBe the first to like this. This entry was posted in [...]
April 19th, 2013 at 10:32 pm
I have a Hamilton beach food processor and a blender (two separate devices) in Canada. Both of them don’t seem to be doing the trick to make a very fine smooth paste. Which appliance (grinder or mixer/ grinder) for this chutney and other Indian style cooking?
I can’t find Sumeet or Preethi anywhere. Any western brand please?
[Reply]
hetal Reply:
May 8th, 2013 at 7:09 pm
Premier makes a good grinder… you can find it online. Vitamix is a western brand that literally pulverizes anything you put into it. It is a bit pricey though.
[Reply]