Coriander Chutney

Definition of Chutney (Merriam Webster) a thick sauce of Indian origin that contains fruits, vinegar, sugar, and spices and is used as a condiment

In India we make many different chutneys; from many different vegetables, fruits and herbs. Everyone has their variations. I have made cilantro/ coriander chutney with adding cilantro to ingredients of coconut chutney. But this recipe is a variation.

Here are some chutneys from my previous posts:


  • 1 cup coriander leaves/ cilantro
  • 2-3 green chillies
  • 2 red chillies
  • 1 inch ginger
  • 2 tbsp urad dal
  • 2 tbsp channa dal
  • a pinch asafoetida
  • 1/4 tsp tamarind paste
  • 1 cup grated coconut
  • 2 tsp oil
  • 1 tsp mustard seeds
  • 5-6 curry leaves (optional)
  • salt to taste
  • 1/4 cup water


  • Heat 1 tsp oil in a sauce pan. Add asafoetida, channa dal, urad dal, red chilli and fry till golden brown
  • Add green chilli and chopped ginger and fry
  • Add chopped cilantro and mix. Turn off heat
  • Grind cilantro mixture with coconut. Add salt and tamarind and grind to a smooth texture with some water. Transfer to a bowl
  • Take 1 tsp oil. Add mustard and curry leaves. When mustard seeds splutter, pour over chutney and serve
  • Serve with idli, dosa or a spread for sandwiches or even a dip
Dosa served with chutney and bitter gourd curry

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