Cilantro Chutney

My favorite Cilantro Chutney is great on sandwiches, wraps and is also the perfect accompaniment to parathas, pakoras, samosas & more!

If you love Indian food, then you must have come across the green cilantro chutney.

Indian meals (especially snacks and appetizers) are often incomplete without a side of this chutney.

cilantro chutney served in a blue bowl with a spoon and some cilantro leaves on the side

Disclosure: This post contains affiliate links. For more information on my Affiliate and Advertising Policy, please click here.

Chutneys and achars (pickles) are an integral part of Indian food. In my home, there was always some sort of chutney on the table for our lunch.

The common ones were of course cilantro, mint and then there was amla chutney (Indian gooseberry) and chutney made of raw mangoes! Oh well, the list is endless.

In fact everyone was so obsessed with chutneys in my house that if there was nothing else, we would make a chutney of garlic, green chilies with mustard oil.

It was the simplest chutney where you had to just crush everything  and mix it all together and let me tell you it tasted amazing, especially with plain parathas!

I grew up eating cilantro chutney on everyday basis and so you can always find a batch of it in my refrigerator. It never lasts more than a week in my house, sometimes even less.

The thing about this chutney is that it is so versatile. You can use it on sandwiches, wraps, salads and so much more. If you love Indian food, then you gotta have a batch of this in your refrigerator at all times!

My mom always said that chutney tastes when made on sill-batta. Do you guys know what that is? It’s kind of a grinding stone which was traditionally used to grind masalas and chutneys in India.

Of course people in cities don’t use them anymore but people in villages still do.

Since my family belongs to a village in Uttar Pradesh, we always had that sill batta in the kitchen. Trust me, the chutney made in a blender can never match to that chutney.

It’s like any chutney tastes 10 times better when hand grinded with that stone. Obviously, I made this cilantro chutney in my blender because I don’t have a sill batta with me here.

a bowl full of cilantro chutney with a spoon dipped in the bowl and some fresh cilantro on the side

Ingredients for Cilantro Chutney

Cilantro:  of course, the star ingredients on this dish! Use fresh cilantro here for best results.

Ginger: I love adding ginger to my chutney, gives it a nice flavor. Some people add garlic too but I usually just go with the ginger.

Green Chili: what is a chutney without some spice? My version uses only 1 thai green chili so it isn’t really spicy. If you want a spicier chutney, feel free to add more of these.

Spices: chaat masala, roasted cumin powder are added to flavor the chutney.

Lemon juice: it adds a nice tang to the chutney, do not skip it.

Yogurt: now some people prefer adding yogurt and some don’t. I belong to the former category, I almost always use yogurt in my cilantro chutney recipe.

I have tried this chutney with dairy yogurt as well as non-dairy yogurt (plain almond milk yogurt) and it comes out great both ways.

Sugar: just a bit of sugar helps in balancing the flavors. You may skip it.

And of course there’s some salt and pepper!

How to Thicken The Chutney

In my experience, the chutney made with almond milk yogurt turns out pretty thick.

However if your chutney turns out runny (with or without addition of yogurt), here’s what you can do to thicken it- add thick sev to it!

Here’s the picture of the kind of sev you would need to add to make your chutney thick.

I learnt this cool trick many years ago from a Gujarati person that I knew.

Start by adding 1 teaspoon of thick sev at a time, blend and then add more only if needed.

Serving Suggestions

This chutney is amazing on sandwiches, rolls, wraps. And you can eat it with naan, tikki, samosa, pakoras, the list is really too long.

Basically, it tastes great with anything & everything!

Here are my favorite recipes with which I enjoy the cilantro chutney-

Samosa

Mushroom Tikka

Paneer Kathi Roll

Bombay Veggie Sandwich

Malai Broccoli

 

Method

Remove all the hard stems/stalks from the cilantro, the tender ones are okay to have and then wash the cilantro.

glass bowl filled with fresh cilantro leaves

To a blender add the cilantro leaves, green chili, ginger, cumin powder, chaat masala, black pepper and salt. Also add in lemon juice and sugar.

Add yogurt to the blender. I have used vegan yogurt here in this recipe (plain almond milk yogurt).

a blender with cilantro, ginger, chilies and spices added to it

Blend it all together to a smooth consistency. If your chutney has a runny consistency, you may add a teaspoon of sev or peanuts to the chutney to make it thicker.

Add 1 teaspoon at a time and then go from there.

a spoon scooping out cilantro chutney from a blender

Keep this cilantro chutney refrigerated and use it as needed. You can also freeze the chutney.

cilantro chutney served in a glass jar with a golden spoon

If you’ve tried this Cilantro Chutney Recipe then don’t forget to rate the recipe! You can also follow me on FacebookInstagram to see what’s latest in my kitchen!

This post has been updated from the recipe archives, first published in January 2018.

Cilantro Chutney

cilantro chutney served in a blue bowl with a spoon and some cilantro leaves on the side
Manali
Made with fresh cilantro, ginger, green chilies, lemon juice, this Cilantro Chutney is the perfect accompaniment to Indian meals! 
5 from 3 votes
Prep Time 10 mins
Total Time 10 mins
Course Sides
Cuisine Indian
Servings 1 cup
Calories 65 kcal

Ingredients
  

  • 2 small bunches cilantro 50-60 grams each, hard stems removed
  • 1 green chili or to taste
  • 1/2 inch ginger
  • 1/4 teaspoon roasted cumin powder
  • 1/8 teaspoon chaat masala optional
  • pinch black pepper
  • 1/2 teaspoon salt or to taste
  • 2 teaspoons lemon juice
  • 1/2 teaspoon sugar
  • 1/4 cup yogurt plain milk yogurt or plain almond milk yogurt

Instructions
 

  • Remove all the hard stems/stalks from the cilantro, the tender ones are okay to have and then wash the cilantro.
  • To a blender add the cilantro leaves, green chili, ginger, cumin powder, chaat masala, black pepper and salt. Also add in lemon juice and sugar.
    Add yogurt to the blender. I have used vegan yogurt here in this recipe (plain almond milk yogurt). You can also use plain milk yogurt.
  • Blend it all together to a smooth consistency. If your chutney has a runny consistency, you may add a teaspoon of sev or peanuts to the chutney to make it thicker. Add 1 teaspoon at a time and then go from there.
  • Keep this cilantro chutney refrigerated and use it as needed. You can also freeze the chutney.

Notes

  1. Feel free to add more yogurt as per your taste. More yogurt=less spicy chutney.
  2. Add more green chilies for a spicier chutney.

Nutrition

Calories: 65kcalCarbohydrates: 9gProtein: 2gFat: 2gSaturated Fat: 1gCholesterol: 7mgSodium: 180mgPotassium: 94mgFiber: 1gSugar: 6gVitamin A: 195IUVitamin C: 9.2mgCalcium: 74mgIron: 0.3mg
Keyword cilantro chutney
Tried this recipe?Mention @cookwithmanali or tag #cookwithmanali!

10 thoughts on “Cilantro Chutney

    1. Mita some people also add white bread slices (with the sides removed) to thicken it up.. some people also add gathia (the fried snack)..these helps in binding the chutney..so if its runny for you liking, you can try these next time. Glad to know it turned out good though! 🙂

  1. That image of the chutney with the patti, what is the name of the name of patti? and do you have link to its recipe, it looks delicious.

Leave a Reply

Your email address will not be published. Required fields are marked *