🌿 Cilantro Chutney Recipe (Indian Green Chutney)

Cilantro chutney, also known as green chutney or dhania chutney, is a bold, tangy, and spicy Indian condiment made from fresh coriander leaves (cilantro), green chilies, lemon juice, and a few aromatic spices. It’s a staple in Indian kitchens and is often served as a dipping sauce for snacks, chaats, sandwiches, parathas, and even grilled meats.

Whether you're enjoying crispy samosas, fluffy idlis, or smoky tandoori kebabs, cilantro chutney adds a punch of flavor that brings everything to life. This vibrant green chutney is not just delicious—it’s healthy, vegan, gluten-free, and incredibly easy to make.

In this detailed post, you’ll learn everything you need to know about making the perfect cilantro chutney at home, including:

How to keep the green color vibrant
How to avoid bitterness
Customizations and variations
Tips for storage and meal planning

🥣 What is Cilantro Chutney?

Cilantro chutney is a fresh herb-based dip or spread made primarily from coriander (cilantro) leaves. Its flavor is a blend of citrusy, herby, spicy, and tangy notes that awaken your taste buds. Commonly served in Indian households and restaurants, this chutney is a key component in many street foods like:

Bhel puri
Aloo tikki
Dhokla
Pakoras
Grilled sandwiches
Kathi rolls

Its fresh, zesty flavor also makes it a great pairing for grilled veggies, meats, and even as a salad dressing when thinned down.

🌿 Ingredients for Cilantro Chutney

Here’s a basic ingredient list that you can tweak based on your preference:

Core Ingredients:

Fresh cilantro (coriander leaves) – 2 cups, tightly packed
Green chilies – 1 to 2 (adjust to spice preference)
Garlic cloves – 2
Ginger – 1-inch piece, peeled
Lemon juice – 1 tablespoon
Roasted cumin powder – ½ teaspoon
Salt – to taste
Water – 2 to 4 tablespoons, as needed for blending

Optional Ingredients:

Mint leaves – a handful, for added freshness
Sugar or jaggery – ¼ teaspoon, to balance acidity
Yogurt or coconut – for creamier texture

🧑‍🍳 How to Make Cilantro Chutney (Step-by-Step)

Step 1: Prep the Herbs

Rinse the cilantro leaves thoroughly in cold water to remove any dirt or grit.
Roughly chop the stems and leaves. Don’t discard the stems—they have great flavor!

Step 2: Blend the Ingredients

In a blender or chutney grinder, add the cilantro, chilies, garlic, ginger, salt, and cumin powder.
Add lemon juice and a few tablespoons of water to help with blending.
Blend until smooth. Scrape down the sides and add more water only as needed.

Step 3: Taste and Adjust

Taste the chutney and adjust salt, spice, or lemon as needed.
Optionally, stir in a little sugar if the chutney tastes too acidic or bitter.

Step 4: Store

Store in a clean airtight container. It stays fresh for 2–3 days in the refrigerator or up to a month if frozen.

💡 Tips for Making the Best Cilantro Chutney

Use fresh cilantro: Wilted leaves can result in a dull flavor and muddy color.
Add lemon juice early: This helps preserve the green color and adds brightness.
Avoid overwatering: Add just enough water to blend—too much makes it runny.
Spice balance: Start with less chili and add more later if needed.
Don't overblend: Over-processing can heat the mixture and turn it brown.

🧊 How to Store and Freeze

Refrigerator: Store in an airtight container for 2 to 3 days. A thin layer of oil on top can help extend shelf life.
Freezer: Freeze in ice cube trays for small, easy-to-use portions. Once frozen, transfer to a zip-lock bag and store for up to a month.
Thawing: Just place a cube in the fridge overnight or microwave it gently before use.

🍋 Variations of Cilantro Chutney

1. Mint-Cilantro Chutney

Add ½ cup fresh mint leaves along with the cilantro. This version is perfect for kebabs and grilled dishes.

2. Yogurt Cilantro Chutney

Add 2–3 tablespoons of thick yogurt to the basic recipe for a creamier, mellow flavor that pairs well with spicy dishes.

3. Coconut Cilantro Chutney

Add 2 tablespoons of fresh grated coconut. This South Indian variation is great with dosas and idlis.

4. Peanut Cilantro Chutney

Blend in 1 tablespoon roasted peanuts for a nuttier, richer chutney—excellent for sandwiches or wraps.

🥪 How to Use Cilantro Chutney

Cilantro chutney is incredibly versatile. Here are some delicious ways to enjoy it:

Spread it on toast or sandwiches
Serve as a dip with samosas, pakoras, or cutlets
Drizzle over chaat or bhel puri
Mix into yogurt for a quick raita
Pair with rice and dal for a simple comfort meal
Use as a marinade or topping for grilled chicken or paneer

🧘‍♂️ Health Benefits of Cilantro Chutney

Cilantro chutney isn’t just delicious—it’s packed with nutrients:

Rich in antioxidants that help fight inflammation
Detoxifying properties due to cilantro’s ability to bind heavy metals
Digestive aid thanks to ginger and cumin
Vegan and gluten-free, making it a guilt-free dip for everyone

Plus, it’s low in calories and free from artificial preservatives.

📝 Cilantro Chutney Recipe Card

Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
Yield: ¾ cup
Category: Condiment
Cuisine: Indian
Diet: Vegan, Gluten-Free

Ingredients:

2 cups fresh cilantro (packed)
2 green chilies
2 cloves garlic
1-inch ginger
1 tablespoon lemon juice
½ teaspoon roasted cumin powder
Salt to taste
Water as needed

Instructions:

Rinse cilantro and roughly chop.
Combine all ingredients in a blender.
Blend until smooth.
Taste and adjust seasonings.
Store in an airtight container.

🌍 Regional Names & Cultural Significance

In India, cilantro chutney is known by different names and often has regional twists:

North India: Known as hari chutney and served with chaats and parathas.
Maharashtra: Called kothimbir chutney, often made with peanuts.
South India: A coconut variation is common, especially with dosas and idlis.
Nepal: Called dhania ko achar and served with momo or dal-bhat.

It’s not just a condiment—it's a celebration of freshness, flavor, and tradition.

👩‍🍳 Pro Chef Tips

Add a cube of ice during blending to preserve the color and prevent bitterness.
Avoid storing in metal containers—use glass or BPA-free plastic.
Pair it with tamarind chutney for the classic chaat combination.