Coriander Chutney (Cilantro Chutney) (2024)

By Dassana Amit
Last Updated: April 6, 2021

Gluten Free, Vegan
4.98 from 47 votes • 59 Comments

Coriander chutney (also known as Dhania chutney) is a staple in Indian cuisine. Gluten-free and vegan, this quick and easy cilantro chutney pairs perfectly as a dipping sauce with Indian Snacks or any snack like veg sandwiches, fritters, patties, burgers, fries.

Why This Recipe Works

This easy, spicy and delicious cilantro chutney recipe might just become a staple food in your home! The perfect sauce to have on hand for toasts, breads, or finger foods, I love to serve this coriander chutney whenever I’m looking for a quick snack or appetizer.

You do not need coconut, peanuts, yogurt or any difficult to get ingredients to make this recipe. You do not even need mint leaves.

Roasted ground cumin is added to the chutney. But if you do not have ground cumin or roasted cumin powder, worry not. Simply omit it or if you do have cumin seeds, roast them in a skillet until fragrant and then powder them in a spice-grinder.

By the way, if you do not have time to make Coconut chutney for Idli, Dosa or Medu Vada, then you can make this coriander chutney instead! It goes well with many South Indian snacks, and it’s great to go on a sandwich or as a dip for dosa or for idli, as well.

Coriander chutney is also called as Dhania chutney in Hindi where the word “dhania” means coriander and “hara dhania” specifically means coriander leaves.

Prepping Coriander Leaves

While prepping coriander, do include the tender stems with the leaves as they are loaded with tons of flavor. If the stems are tough or woody, discard them.

Soak the leaves with the tender stems thoroughly in bowl of clean water with some vinegar and a bit baking soda for 2 to 3 minutes to get rid of any pesticide residue. Rinse them again in fresh water a few times. Drain all the water.

Two Ways to Store Cilantro

1. For easier work, I soak the leaves in water mixed with vinegar, baking soda and later rinse them again. I let all the water get drained and then place them on a large rack (placed below a tray for any extra water to drip through) and let them dry naturally for a few hours. Use a salad spinner if you have one.

   When they look fresh but not wilted, I store them between paper towels in a box in the crisper drawer of my refrigerator. These stay good for about a week.

2. An easy method which I used to earlier implement was to store the coriander leaves in a glass or bottle (with a large rim) filled with some water. Trim and remove the roots before you place these leaves in the glass.

   The stems and leavesshould be outside the glass. The base part of the stem should be in water. Gather the leaves and cover with a plastic bag or a ziplock bag. Seal loosely with a rubber band on the rim. Keep in the fridge and change the water every day. Cilantro stored this way stays good for a week.

Step-by-Step Guide

How to Make Coriander Chutney

Add Ingredients to a Blender

1. First, in a blender or chutney grinder, combine 1 cup of chopped fresh coriander leaves (50 grams) ,1 teaspoon chopped ginger and 2 teaspoons chopped green chili.

Note that 2 teaspoons makes for a spicy green chutney. If you or any of your family member cannot tolerate spicy food, add ½ to 1 teaspoon of chopped green chillies.

Add Seasonings

2. Next add 1 teaspoon of lemon juice, ½ teaspoon of roasted cumin powder or ground cumin, 2 to 3 pinches of black salt (optional) and table salt or pink salt or sea salt as needed.

At this point you can add ¼ teaspoon Chaat masala if you have it.

Blend Coriander Chutney

3. Then, add 1 to 2 tablespoons water, blend or grind all the ingredients until smooth. Check the seasoning and add more salt or lemon juice as needed.

Serve and Enjoy

4. Finally, serve your delicious coriander chutney with snacks like sandwiches, patties, fritter, or Indian snacks like Bhel Puri, Ragda Patties, Sev Puri, Samosa, Kachori, Dhokla, Dabeli and Aloo Tikki Burger.

For a Veg Sandwich or grilled Cheese Sandwich you can spread it on the bread as well as enjoy as a dipping sauce. I also add it as a topping or spread on the various veggies wraps I make.

Cilantro chutney also tastes awesome with fried snacks like Falafel, Potato Wedges, Spring Rolls, French Fries or Cheese Balls.

Storage and Leftovers

Whether you have leftovers from a snack or made a batch of coriander chutney for later, you’ll be able to enjoy this sauce for days to come. Store your coriander chutney leftovers in an airtight container in the refrigerator for 3 to 4 days.

Tips

Expert Tips

• Serve with chaat snacks: Coriander chutney is also used to top various chaat snacks, which have a sweet, tangy, spicy taste with various textures in the food. A personal favorite, chaat snacks are an absolutely amazing category of Indian snacks, like Pani Puri and Chana Chaat.
• Watch the consistency: It’s important that the coriander chutney flavors are preserved. Be careful not to thin out your chutney too much, as the flavors will get diluted. If you need to thicken your cilantro chutney, add some almond meal or almond flour or ground roasted peanut powder.
• Personalize the flavor: This dhania chutney recipe is very easy to customize. Increase the spiciness by adding more green chilies, or add a bit of freshness by using half of mint and cilantro. You can also try substituting dry mango powder with lemon juice for a faint sourness. There are so many flavor combinations to try!
• Scaling: You could easily scale the recipe and make a big batch of dhania chutney for parties or get-togethers.

FAQs

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This coriander chutney recipe post from the archives (Feb 2013) has been republished and updated on 6 April 2021.