This Coriander Chutney Recipe (also known as ‘Green Chutney’ or ‘Cilantro Chutney’ if you’re from the US) is a flavoursome Indian sauce made with coriander, chilli, garlic, ginger, lime, salt, sugar and oil. It is a great accompaniment to all sorts of dishes; adding freshness as well as a little spice.
I’m a big fan of sauces. All the sauces – I don’t discriminate. Sweet, sour, salty, savoury, herby, creamy, I’ll take them all. I love that a sauce can completely change the composition of a dish and add new flavours, textures, smells and colours. And this Indian chutney does a fabulous job of doing all of that.
I created this Coriander Chutney recipe to go with a creamy, soothing Tadka Dal Recipe. The zest and sharpness of the chutney balances the creaminess of the Dahl perfectly. While the pop of green sauce contrasts with the creamy orange dahl beautifully. They weren’t lying when they said we eat with our eyes!
While it is a perfect accompaniment to dal, it also pairs perfectly with dishes such as curries,
How to make Coriander Chutney
This Coriander Chutney Recipe is a mixture of coriander, chilli, garlic, ginger, lime, salt, sugar and oil. How you chose to mix everything together is up to you. I like to finely chop all of the ingredients before mixing them with the lime juice, oil, salt and sugar, which leaves you with a chunkier chutney. However, you could use a pestle and mortar or a food processor to end up with a smoother sauce.
5 Minute Coriander Chutney Recipe FAQ
Transfer the coriander chutney to an air-tight Tupperware container and pop it in the fridge. Consumer within 3-4 days.
Transfer the chutney to a freezer-safe container and put it into the fridge. You could also freeze the chutney in an ice cube
To defrost the chutney transfer it from the freezer to the fridge to defrost. This can take anywhere from 8-24 hours depending on the size of the portion. You could also use the defrost setting on your microwave to defrost the chutney in a shorter amount of time.
🍛 Drizzle it on top of dals, curries and spicy tray bakes. Maybe even tacos?
🥗 Use it as a salad dressing.
🥛 Mix it with yoghurt to make a creamy dip.
🍗 Marinate meats and fish in it before roasting.
🥪 Spread it in sandwiches and wraps.
You might also need…
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A food processor
If you would prefer to use a food processor to chop the ingredients, I couldn’t recommend this Bosch Food Processor more. It has a handy mini-chopper attachment which is perfect for the job. Pulse the ingredients for a chunkier chutney, or blend a little more for a smoother sauce.
If you like this Coriander Chutney Recipe you might also like…
- Simple Tadka Dahl Recipe with Butternut Squash
- Roast Chicken Tikka Masala with Cauliflower
- Peanut Tofu Noodle Bowl
- Vegan Bean Chilli with Guacamole
- Asian Chicken and Vegetable Noodle Soup
- Super Simple Mango Chutney from The Wanderlust Kitchen
5 Minute Coriander Chutney Recipe
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This coriander chutney recipe is an ideal accompaniment to curries, rice dishes, breads and grilled meats. Quick, simple and bursting with flavour!
- 20g coriander, finely chopped
- 1/2 green chilli, finely chopped
- 1 clove garlic, grated
- 1/2 inch piece of ginger, grated
- Juice of one lime
- Pinch of salt
- 3 tbsp olive oil
- Sugar, to taste
- Pinch of ground cumin
- Add all of the ingredients to a bowl and stir to incorporate everything together. Alternatively, you could add all of the ingredients into a food processor or pestle and mortar for a smoother sauce.
- Taste and adjust sugar and salt to personal preference.
- Serve alongside your preferred main dish and enjoy!
Keywords: Coriander Chutney, Cilantro Chutney, Indian Chutney recipe, Indian chutney, Coriander Chutney Recipe, Indian Sauce
Update Information: New FAQ added.