Coriander Chutney

A very basic chutney used in most Indian household is the one with ground coriander leaves. This can be used with starters as a dip or with roti, paratha and rice or for that matter even in sandwiches. Though simple and easy to prepare, surprisingly I had never made this at home before and used to buy it from the Indian stores. But honestly, I do not know why since we never liked it. So this time I got two extra bunches of coriander so that I can prepare at home according to our taste preferences.

Coriander chutney has many variations, some use mint leaves or onions, garlic or tomatoes. However for today here is the basic version with the least possible ingredients. All spices to be used are to taste and can be increased or decreased.


  • Coriander – 1 bunch
  • Ginger, grated – 1 tbsp
  • Lemon juice – 1.5 tbsp or 1/2 lemon squeezed or to taste
  • Green chillies, roughly cut into slices – 2 or to taste
  • Roasted cumin powder – 1 tsp
  • Salt – to taste
  • Chat masala – 1/2 tsp or to taste (optional)
  • Sugar – to taste (optional)
  • Sweet tamarind chutney – to taste (optional, if added need to adjust the quantity with the lemon juice)
  • Oil – 1 tsp


  • Except the oil add all other ingredients in a blender and grind into a smooth paste. If blender size is add coriander leaves in batches. I added half of them with all the other ingredients, ground, then added rest of the leaves to the paste and ground again.Do not grind the leaves for too long, often that results in a slightly bitter taste.
  • Adjust the spices to taste. Salt, sugar and lemon juice is completely to taste.
  • Add oil, mix it well and transfer to a jar. The chutney is ready to be stored in refrigerator.


  • Can be served as it is with any starters.
  • Add it with ground coconut or ground peanuts
  • Mix it with some yogurt or cream cheese or ground coconut or ground peanuts to add variety to the dip.
  • Can be frozen as cubes (in ice tray) for prolonged use.


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