Everyday Kitchen

Indian · Dips

Coriander Chutney

Draft recipe — not kitchen-tested
VegEasy

Diet: Veg · Vegan · Gluten-free

Blend coriander, green chili and ginger into a fresh sauce. Add only enough measured water to turn the blades.

Prep
10 min
Cook
0 min
Total
10 min
Servings
4
Difficulty
Easy
Cuisine
Indian
Course
Dips

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of coriander chutney
Representative green chutney; this draft uses coriander without mint. This photograph is not a tested result of our draft recipe. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 4

Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.

Seasoning and finishing

Liquids

Equipment

Small blender; spatula; serving bowl.

Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.

Steps

Prepare · About 1 min

  1. Rinse 50 g washed coriander leaves and tender stems under cold water.
  2. Drain the coriander well.
  3. Remove tough stalk ends.
  4. Put the coriander in the blender.

Blend · About 1 min

  1. Add 1 tsp chopped green chili, 1 tsp chopped ginger, 1 tsp lemon juice and ¼ tsp salt.
  2. If using roasted cumin, add ½ tsp roasted ground cumin.
  3. Add 2 tbsp water in small portions while blending.
  4. Blend until the leaves form a thick sauce.
  5. Stop the motor before scraping the sides.
  6. Transfer the chutney to the serving bowl.

Tips

    Substitutions

    • Use extra coriander instead of some mint.

    Storage

    • Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
    • Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.

    Make ahead

    • Wash and dry herbs ahead; blend shortly before serving.

    FAQ

    Why is chutney bitter?

    Too much mint or long blending can make it bitter.

    Can I reduce chili?

    Yes. Reduce it before blending and taste.

    How should I store coriander chutney?

    Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.

    Recipe source and adaptation

    Measured home adaptation: Dassana Amit: Coriander Chutney (Indian Cilantro Chutney).

    Uses a measured amount of chili and omits the source’s optional black salt and chaat masala.

    Food safety references

    FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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