Evergreen Coriander Chutney
Coriander Chutney – Perfect for Indian snacks (chaats) and curries.
Servings Prep Time
1small bowl 15mins
Cook Time
Servings Prep Time
1small bowl 15mins
Cook Time
  • 2cups Coriander leaves +stems – washed & cleanedThe stems actually add loads more flavour and fragrance to the chutney
  • Handful Mint leaves – washed (optional)
  • 1-2 Green Chillies
  • 1/2inch Ginger
  • 1clove garlic
  • 1/2 small onion (optional)Red or white onion will do
  • 1tbsp Lemon juice
  • Salt to taste as required
  • 1/2tsp Chaat Masala
  • 1/2tbsp Water (based on how thin a consistency you want your chutney)
Recipe Notes

Coriander Chutney Recipe

  1. Rinse the coriander leaves and stems and chop roughly.
  2. If you are using mint leaves, only use the mint leaves ( no stems). Rinse and chop coursely
  3. Cut the green chilli into half.
  4. Peel and coarsely chop the garlic, ginger and onion.
  5. Add the coriander leaves, mint leaves, green chillies, giner, garlic and onion to a food processor/mixer grinder.
  6. Grind until a smooth paste.
  7. Transfer to a bowl and squeeze in the juice of half a lemon and mix.
  8. Add a few drops of water if the chutney is too thick. While the chutney shoulldn’t be too runny, it should also not be too thick.

Note: You could also add a few drops of yoghurt to the chutney and mix. It really brings out all the flaours a lot more and balances out any strong ingredients.