Coriander Chutney

This is the ubiquitous green chutney that serves as a sandwich spread, a dip, and is one of the chutneys to accompany snacks like samosas, bhelpuri or tikkis.

This is a favourite chutney / dip in my family. It freezes well, and the ingredients are what you would find in most Indian kitchens.  So here goes! 


Coriander leaves and stalks – 1 bunch
Onion – 1 medium
Ginger – 1 inch piece
Roasted cumin powder – 1 tsp.
Green chillies – 2 (de-seeded if you’d like the chutney to be mild)
Lemon juice – 2 tbsp.
Sugar – 1 tsp.
Salt – 1 tsp.


Wash the coriander leaves and stalks, and leave to drain in a sieve.
Skin the ginger and cut into small chunks.
Peel and chop the onion.
De-stalk the green chillies, and de-seed them, if you want.
Get your blender jar ready, and add all the above ingredients to it.
Now add lemon juice, salt, sugar and roasted cumin powder. Blend all the contents together, adding a little water, if necessary.
Blend to a smooth paste. Taste for salt, sugar and acidity, adding more if necessary.
Store in a container, and use within a week.
You could freeze some, as this chutney is great to have on hand.


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