Coriander Chutney

This green Coriander Chutney recipe is prepared from fresh coriander and mint leaves. It is one of the most popular chutneys in India. This is a very refreshing chutney with lemon adding a citrusy tang to it. This traditional Indian chutney is ideal to serve with pakoras, kebabs, samosas, as a spread on your roti/chapati or just enjoyed as a side. This recipe is one of the most versatile chutneys and can be used in almost each dish and with everything. It adds a spicy hotness that is the very essence of Indian cooking. It's also used along with Tamarind Chutney to make Bhel Puri, Dahi Vada, Aloo Chaat and many more Indian snacks.

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  • 2 cups coriander leaves (cilantro), stalks discarded
  • 1 cup mint leaves
  • 1-2 green chilies
  • 1 tsp ginger paste
  • 2 tbsp lemon juice
  • ½ tsp cumin seeds
  • ½ small onion
  • ½ -1 tsp sugar (optional)
  • ½ tsp salt
  • 1-2 tbsp water

How to make Coriander Chutney:

  1. Place coriander leaves, mint leaves, green chilies, chopped onion and ginger paste, cumin seeds, salt and water in a blender and blend until smooth.
  2. Taste and add sugar and more salt if necessary.

Serve with a main dish or with savory snacks.


  • The more aromatic, fresh and tender the leaves, the better will be the chutney.
  • I recommend adding a lemon juice later, just before serving, as the fresh taste of lemon juice in the chutney does enhance the flavor.

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