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.
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.
Far from traditional, but we think this makes a pretty incredible sauce for an Epic Cheese Sandwich.
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.
More dip recipes
Coriander Chutney (Cilantro Chutney)
- 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
- Add all the ingredients to a blender.
- Blend until smooth.
- 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.
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.