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–+ servings

Coriander Chutney / Cilantro Chutney

By Jigna
Coriander Chutney is spicy, semi-thick, spreadable, and a perfect condiment with an appetizer.
5 from 2 votes
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Prep Time 5 minutes
Total Time 5 minutes
Cuisine Indian
Course Appetizer, Condiments
Diet Gluten-Free, Healthy, Jain, No Onion No Garlic, Vegan, Vegetarian
Servings 10

Video

Ingredients
  

  • 3 cups tightly packed coriander leaves
  • 3 tablespoon raw peanuts
  • 2-3 green chilis roughly chopped
  • ¼ teaspoon turmeric powder
  • Salt to taste
  • 1 tablespoon lime juice or as required
  • ¼ cup water or as required

Instructions
 

  • Wash the coriander leaves thoroughly and remove the hard stems.
  • Roughly chop the coriander leaves and set them aside.
  • Take the peanuts into the blender and grind them into powder.
  • To this, add chopped coriander leaves, green chilis, turmeric powder, salt, lime juice, and water.
  • Blend everything into a smooth paste. You might have to stop a couple of times and stir the ingredients.
  • If everything is not coming together, you might need to add a little bit more water. However, be careful of adding water, as the chutney should not be very thin or runny.
  • Now the chutney is ready, serve it right away or refrigerate it.

Storing and Freezing

  • Keep the chutney in an air-tight container and refrigerate it for up to 4-5 days.
  • Coriander chutney freezes well for a longer period of time. So freeze it in a freezer-safe container for up to 3 months.
  • The other best idea to freeze the chutney is to use an ice cube tray. Divide the chutney into an ice cube tray, and place it in the freezer. Once the chutney cubes are frozen, remove them, and put them in the freezer-safe container or bag. Then place them back in the freezer and defrost the chutney cube one at a time or as many you want.

Add More Flavors:

  • You can customize this chutney as per your preferences. Add roasted cumin powder and black salt for more flavors.
  • For a minty flavor, add few mint leaves.
  • Instead of lime juice, add amchur powder or chaat masala powder.
  • To give a hint of sweetness, add a pinch of sugar or honey.

Notes

  1. You can use tender coriander stems with leaves to make chutney. But do not use hard stems, as it will make the chutney bitter.
  2. Adding peanuts provides the texture to the chutney and also makes it creamy and easily spreadable. Instead of peanuts, you can also use Dalia Dal (roasted split gram) or coconut.
  3. Add the green chilis fewer or more as per your spiciness preference.
  4. Turmeric enhances the color of coriander chutney, but you can skip it if you want.
  5. The chutney should not be very thin or runny, so initially, add little water and then add water gradually as needed. Adding too much water will dilute the flavors of the chutney.
  6. For more flavors, you can also add roasted cumin powder and black salt to the chutney.

Nutrition (Approximate Values)

Calories : 19kcalCarbohydrates : 2gProtein : 1gFat : 2gSaturated Fat : 1gPolyunsaturated Fat : 1gMonounsaturated Fat : 1gSodium : 32mgPotassium : 55mgFiber : 1gSugar : 1gVitamin A : 324IUVitamin C : 2mgCalcium : 6mgIron : 1mg
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