Coriander Chutney

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Coriander chutney or Cilantro chutney or Dhaniya Chutney Whatever name you want give it. This is a dipping sauce for vadas, pakoras or samosas and also used in chaat items. Addition of a teaspoon of oil prevents chutney to tuning into blackish color by the time.

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Coriander Chutney
Prep time
Category: chutney
Yield: 1 cup
  • Coriander (Cilantro) leaves – 1 bunch
  • Green chilies – 4
  • Roasted split gram (Roasted Chana Dal or Dalia) – 2 tablespoons
  • Lemon juice – 2 teaspoons
  • Oil – 1 teaspoon
  • Salt – to taste
  1. Wash cilantro leaves properly (I did not remove stems).
  2. Mix all the ingredients except oil in blender.
  3. Grind them into smooth paste. Do not add any water otherwise chutney becomes runny. (When you wash cilantro leaves there are few drops of water on it which is enough to grind) You need to push between to help the grinding process.
  4. Then add oil and make one swirl.
  5. Your chutney is ready to serve.
Additional Info
- You can store chutney in an air tight container in refrigerator up to 2 weeks. - You can freeze chutney for 1 month. (Use ice cube tray to freeze it. Once frozen store the cubes in container and use as required.) - You can use peanuts instead of Dalia.

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