Coriander chutney is one of my all-time favourite recipes and a must-have condiment for any Indian thali. I absolutely love how versatile this one chutney is-it pairs beautifully with so many dishes. The recipe is quick, easy to make, and comes together in minutes. Plus, it stores well in the fridge for over 6 days, making it perfect for meal prep.
Classic indian green chutney
India is a land of incredible food diversity, and region-wise thalis are famous across the country. Chutney is an essential part of Indian cuisine, adding flavour and balance to every meal. There are a wide variety of chutneys, such as curry leaves chutney and garlic chutney. Most chutneys are served as a thick paste, but there are dry versions too-like the popular dry garlic chutney that is famously paired with vada pav.
Today's coriander chutney recipe can be served as a flavorful condiment in an Indian thali or enjoyed as an accompaniment with sandwiches, dhokla, aloo tikki, and a variety of chaat recipes. Yes, this chutney is an ideal spread and dip that adds fresh, zesty flavor to sandwiches and all your favorite chaats.
I usually prepare my chutneys once a week to enjoy throughout the week. This chutney has a shelf life of up to 8 days when stored properly. Make sure to add lemon juice, as it helps preserve the freshness and vibrant color of the chutney.
Watch us making 🎥
Reasons to love this recipe,
- Quickest condiment recipe
- Super easy one
- Very delicious
- Perfect mixture of spicy +tangy+sweet
- Can be prepared in 6 mins
- The best condiment for Indian thalis
- Ingredients are easily available
- Can be stored for 8 days
How-to (with pictures)
First, wash your coriander in running water. Now, take a mixer jar and add garlic, ginger and green chilli.
Add coriander leaves and lemon juice.
Add sugar, salt and cumin.
Crush to a smooth paste.
Refrigerate.
Similar recipes
- dry garlic chutney recipe
- mirchi thecha recipe
- garlic chutney recipe
- curry leaves chutney recipe
- raw mango chutney
FAQs
When stored in an airtight container, coriander chutney stays fresh for up to 8 days in the refrigerator.
Lemon juice helps preserve the chutney's freshness, bright green color, and adds a tangy flavor.
Yes, you can freeze it in small portions or ice cube trays for up to 2 months.
It pairs well with sandwiches, dhokla, aloo tikki, samosa, pakora, chaats, and Indian thali meals.
Yes, simply skip the garlic for a no-garlic version. It will still taste delicious.
The spice level depends on the number of green chilies used. Adjust according to your taste.
Using thick coriander stems or too much old coriander can make the chutney bitter. Use fresh leaves for the best taste.
Absolutely! It is one of the best chutneys for sandwiches, wraps, and rolls.
Recipe
Coriander chutney recipe
Equipment
Ingredients
Instructions
- First, wash your coriander in running water.2 cups (473.18 g) Coriander leaves
- Now, take mixer jar and add garlic, ginger and green chili.1 inch Ginger, 2 Garlic, 2 small Green chili
- Add coriander leaves and lemon juice.2 cups (473.18 g) Coriander leaves, 1 tablespoon Lemon juice
- Add sugar,salt and cumins.Salt, Sugar, ¼ teaspoon (0.25 teaspoon) Cumins
- Crush to a smooth paste.
- Refrigerate.
Notes
- Always store this chutney in a refrigerator.
- This chutney will stay fresh for 7-8 days when lemon juice is added.
- If you want to skip lemon juice then add dry mango powder instead. remember in this case, you can store this chutney for 3 days max.
- Check FAQs and other sections for more details.
These flavors sound so fresh and delicious -- I think I would want to put this on everything! 🙂
I love chutneys and I love coriander, definitely have to try this 💚
Do try and let me know 🙂