This beautiful and flavorful cilantro chutney (also known as green chutney or coriander chutney)! I wanted to share how I make my family's version of green chutney that I use in many of my recipes. This chutney recipe is used widely in Indian dishes and is made in various ways: mint chutney and green tomato chutney being a couple. My Dad and all the amazing men on my Dad's side inspired this particular version of the chutney (they make THE BEST chutneys).
⭐ What is Green Chutney
Cilantro chutney is an Indian green sauce (chutney) that is made with basic ingredients such as cilantro, green chili, ginger, garlic, and spices. Occasionally, some like to add mint to the recipe for a refreshing flavor. In this particular chutney recipe, I do not use mint in my recipe. I also use the addition of peanuts for a thicker texture as I don't like mine watery.
- Cilantro for freshness and the hero ingredient!
- Ginger for a burst of flavor (LOTS of ginger). The amount of ginger I add is based on my Dad's recipe. Ginger packs in a lot of heat and if you prefer yours with less spice, add less ginger.
- Garlic. If you do not eat garlic, you are welcome to skip this ingredient!
- Lime for the tang.
- Green chili for spice. I have used green chili peppers, serrano peppers, or jalapeno peppers for this recipe.
- Ground cumin powder for flavor.
- Peanuts for texture and a thicker consistency.
Another common addition to green chutney is mint. You can add fresh mint leaves when you grind the chutney to add more of a fresh flavor.
All you have to do is add those ingredients into a powerful blender and blend, baby, blend. 5 minutes y'all...that's it!
💭 Benefits of Cilantro
Cilantro is PACKED with benefits...I could write a whole post on this. But here is what I love about cilantro:
- Full of antioxidants
- Good source of vitamin C, vitamin A, and vitamin K
💭 Benefits of Ginger
I could also write a whole post about ginger but here are some of the Ayurvedic benefits of ginger:
- Great for nausea
- Great for digestion
- Good source of Vitamin C
You can store the cilantro chutney in the fridge for about 5-7 days. My favorite way to store green chutney is to freeze it. Spoon it into an ice cube tray (this one is our favorite!) and let it freeze. After it freezes, remove it from the ice cube tray and place it in a freezer-safe container or ziplock bag (I like to use these reusable ones). Freeze for up to 6 months. When thawing, you can remove as many cubes as needed and keep them refrigerated or at room temperature until thawed!
🥗 What to Eat Green Chutney With
🍽 Other Sauce and Dip Recipes
If you loved this Cilantro Chutney recipe, let me know in the comments below! I’d love to connect with you on Facebook, Instagram, and Pinterest! Subscribe for my weekly emails so you never miss a new recipe!
- 1 bunch cilantro (~2-3 cups packed with stems) washed
- ¼ cup peanuts, unsalted, not roasted
- 1 small green chili pepper, optional
- 3 cloves garlic
- 3 inches ginger (~3 tablespoons grated*)
- 1 teaspoon ground cumin
- 1 teaspoon sugar + more to taste
- 1 juice of lime
- ½ tablespoon salt + more to taste
- ⅓ cup water, use more as needed
- Add all the ingredients to a blender or food processor and blend until creamy in texture.
- Serve drizzled on top or on the side or on top with your favorite dishes!
- Ginger packs a lot of heat. If you prefer yours milder, use only 1 inch (or 1 tablespoon of ginger).
- Start with 1 pepper and add more according to your spice tolerance.
- Start with ⅓ cup water and work your way up from there until desired consistency.
- Cilantro bunches come in different sizes so adjust the flavors according to your tastebuds!