This vibrant and delicious Coriander Chutney is a great way to use up a lot of coriander (cilantro) and it gives a serious flavour boost to a homemade curry and makes the perfect dip for homemade naan bread. Just a few ingredients and it only takes a couple of minutes to make.
Also known as Dhania chutney, this Coriander chutney recipe is more of a sauce or a dip than a chunky chutney which means it has so many more uses. Coriander is the main flavour here, but it has a nice kick of spice from the green chilli.
Coriander is one of those love it or hate it herbs. If you are looking for more coriander recipes, then why not try our Carrot and Coriander Soup or Carrot and Coriander Side Salad.
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Ingredients and substitutions
- Coriander (cilantro) - You can add the leaves and the stems here as it is all being blended up. The stems have lots of flavour, so include them unless they are too woody. However, if you don't like the soapy taste of coriander, then leave the stalks out.
- Chilli - You can adjust the amount used depending on how spicy you like it. You can also remove the seeds from the chilli if you would like it milder.
- Cumin - We used ground cumin as it was quicker. But for more flavour, you can toast cumin seeds and then grind them into a powder.
- Garlic - Fresh garlic is always best. Make sure it hasn't started to sprout, otherwise it can give the coriander chutney recipe a bitter taste.
- Lemon - This adds a lovely freshness.
- Water - Add the water a little bit at a time until you get the consistency you want.
- Salt and pepper - Generously season, taste and then add more seasoning if needed.
A full ingredients list with measurements is in the recipe card below.
How to make coriander chutney - Step by step
One: Add all the ingredients to a blender.
Two: Blend until smooth.
What to serve with Coriander Chutney
We LOVE it drizzled over a homemade curry. It freshens it up, but adds so much flavour too. Our favourite curries are our quick Chickpea and Spinach Curry, nutritious Slow Cooker Vegetable Curry, delicious Prawn Tikka Masala or our comforting Tomato Garlic Chicken Curry.
But there is so much more that you can do with it. It's a great dip for party food like Paneer Tikka, Chilli Naan or even Air Fryer Potato Wedges.
We love adding some Oven Baked Falafel to a Homemade Naan Bread with some salad or vegetables and drizzling this coriander chutney over it.
Far from traditional, but we think this makes a pretty incredible sauce for an Epic Cheese Sandwich.
Variations
This is such a simple recipe, with very few ingredients, so there isn't a lot to change. However, if you wanted to add some extra herbiness, then swap half the coriander for mint - it will still go really well with a curry.
For a little veggie boost, you can blend some fresh spinach into it.
You can also make this as spicy as you like. If you want a real kick of heat, then add two green chillies and keep the seeds in them.
If you want to add a little sweetness, then a little bit of honey really balances out the flavours.
Frequently Asked Questions
If you are sick of your coriander wilting in the fridge, then you need to learn how to store it correctly. Fill a glass with some water and then put the coriander in, stalks in the water. Make sure the leaves are out of the water. It should stay fresh in the fridge for a week, but change the water daily.
Any leftovers of this coriander chutney recipe will keep in an air tight container in the fridge for up to 3 days. It will turn darker the longer it is left due to oxidisation.
Yes, this actually freezes really well. You can freeze it in ice cubes trays and then once frozen you can pop the cubes out and put them in a freezer bag. Then you can just defrost a cube as and when you need to.
If you coriander is really dirty, then you can clean it by soaking it in a little vinegar and baking soda for 2-3 minutes and then rinsing thoroughly.
Extra tips
• Make sure you taste the coriander chutney recipe and then adjust the seasoning if needed.
• You don't want this sauce to be too thin, otherwise the flavours will be too diluted. So add a little water at a time if you are worried that it might be too thin.
• If you need to thicken this, then almond meal or desiccated coconut is a good way to do that.
• For some extra flavour, add some fresh ginger at the same time as the garlic.
More dip recipes
If you’ve tried this cilantro chutney, let us know how you got on in the comments below.
Tag us in your creations on Instagram @hungryhealthyhappy - Use the hashtag #hungryhealthyhappy too.
Recipe
Coriander Chutney (Cilantro Chutney)
Ingredients
- 40 g (2.5 cups) Fresh coriander (cilantro) - stalks trimmed
- 1 Green chilli
- 0.5 teaspoon Cumin
- 2 Garlic cloves
- 0.5 tablespoon Lemon juice
- 3 tablespoon Water - cold
- 1 pinch Sea salt
- 1 pinch Black pepper
Instructions
- Add all the ingredients to a blender.
- Blend until smooth.
Recipe tips
- Make sure you taste the coriander chutney recipe and then adjust the seasoning if needed.
- You don't want this sauce to be too thin, otherwise the flavours will be too diluted. So add a little water at a time if you are worried that it might be too thin.
- If you need to thicken this, then almond meal or desiccated coconut is a good way to do that.
- For some extra flavour, add some fresh ginger at the same time as the garlic.
Nutritional Information
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
Sara Welch
This is such a great way to use up cilantro before it goes bad! Turned out smooth, creamy and delicious; easily, a new favorite recipe!
Yuan
This looks amazing, and I am going to give it a try tonight. Thanks for sharing!
Andrea
What a vibrant, fresh and fabulous chutney. I am already thinking of ways I want to use this.
Suja md
This was delicious! We really enjoyed both making and eating it!
Kerri
This is such a good chutney recipe! Can't wait to make it again!