Is Coriander Chutney healthy?

Yes, it's very healthy. It's packed with vitamins and antioxidants from fresh coriander and mint, aids digestion with ginger and cumin, and is low in fat and calories.

Why did my chutney turn dark or black?

Chutney can darken due to oxidation from air or heat. To prevent this, use ice-cold water, blend in short bursts, and add lemon juice, which helps preserve the green color. Storing it with a thin layer of oil on top also helps.

How long can I store this chutney?

It can be stored in an airtight container in the refrigerator for 4-5 days. For longer storage, freeze it in an ice cube tray for up to 3 months.

What can I use instead of roasted chana dal?

You can use 2 tablespoons of roasted peanuts, a small slice of bread, or 1-2 tablespoons of desiccated coconut as an alternative thickening agent.

Can I make this chutney without mint?

Absolutely. You can make it with just coriander for a pure cilantro flavor. Simply replace the mint with an equal amount of extra coriander.

Home / Recipes / indian / Coriander Chutney

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Coriander Chutney

RATING

4.6/5(187)

TASTE SCORE

8/10

A vibrant, fresh green chutney made with cilantro, mint, and a hint of spice. This classic Indian condiment is the perfect zesty accompaniment to samosas, chaat, and sandwiches.

PREP

10m

COOK

SERVES

2 TBSP

22 cal

SERVINGS

METHOD · 4 STEPS

Prepare the Herbs (3 minutes): Thoroughly wash the coriander and mint leaves under cold running water. Drain well. Include the tender coriander stems as they are packed with flavor. Roughly chop the herbs.
Load the Blender (2 minutes): In a high-speed blender or a small grinder jar, combine the washed coriander, mint leaves, green chilies, peeled ginger, garlic (if using), roasted chana dal, cumin seeds, salt, sugar, and freshly squeezed lemon juice.
Blend to a Smooth Paste (4 minutes): Secure the lid and blend the ingredients. Add 1 tablespoon of ice-cold water at a time, only as needed, to help the blades move and achieve a smooth consistency. Scrape down the sides of the jar periodically to ensure everything is blended evenly. Avoid adding too much water.
Taste and Serve (1 minute): Transfer the chutney to a serving bowl. Taste and adjust the seasoning if necessary—add more salt for flavor, lemon juice for tang, or a pinch of sugar to balance the heat. Serve immediately or store in an airtight container in the refrigerator.

PRO TIPS

What to keep in mind.

5 tips from the recipe — small details that make a real difference to the final dish.

1
For a vibrant green color that lasts, use ice-cold water or even an ice cube while blending. This prevents the heat from the blender from oxidizing the herbs.
2
Don't discard the tender coriander stems! They are packed with flavor and contribute to the chutney's texture.
3
To make a thicker, spreadable chutney for sandwiches, add 2 tablespoons of unsalted roasted peanuts or a small slice of white bread (crusts removed) while blending.
4
Store the chutney in an airtight glass jar. Pouring a very thin layer of neutral oil on top before sealing can help prevent browning and extend its freshness.
5
Freeze extra chutney in an ice cube tray for long-term storage. Once frozen, transfer the cubes to a zip-top bag. You can thaw a cube whenever you need it.

RECIPE VARIATIONS

Adapt it for your goals.

Creamy Chutney

Add 2-3 tablespoons of plain yogurt or coconut milk for a creamier texture, perfect for wraps or as a dip.

Nutty Chutney

Incorporate 2 tablespoons of roasted peanuts or cashews while blending for a richer, nutty flavor and thicker consistency.

No Garlic/Ginger

For a simpler, Jain-friendly version, omit the ginger and garlic. The chutney will be lighter and focus more on the fresh herbs.

Spicier Version

For extra heat, add an additional green chili or a small piece of a spicier variety like bird's eye chili.

HEALTH BENEFITS

Why this is on our healthy list.

antioxidant

Rich in Antioxidants

Coriander and mint are loaded with antioxidants that help fight free radicals, reducing oxidative stress and inflammation in the body.

stomach

Aids Digestion

Ingredients like ginger, cumin, and coriander are well-known for their digestive properties, helping to soothe the stomach and improve gut health.

immunity

Boosts Immunity

The high Vitamin C content from lemon juice and coriander, combined with the antibacterial properties of garlic and ginger, helps strengthen the immune system.

detox

Detoxifying Properties

Coriander is believed to help the body detoxify by binding to heavy metals and flushing them out, promoting overall wellness.

QUESTIONS?

Frequently asked questions

A 2-tablespoon serving has approximately 15-25 calories, making it a very low-calorie and flavorful condiment.

PAIRS WELL WITH

Complete meals featuring this recipe

punjabi·70 min·451 cal

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Coriander Chutney

For 8 servings

Prepare the Herbs (3 minutes): Thoroughly wash the coriander and mint leaves under cold running water. Drain well. Include the tender coriander stems as they are packed with flavor. Roughly chop the herbs.

Load the Blender (2 minutes): In a high-speed blender or a small grinder jar, combine the washed coriander, mint leaves, green chilies, peeled ginger, garlic (if using), roasted chana dal, cumin seeds, salt, sugar, and freshly squeezed lemon juice.

Taste and Serve (1 minute): Transfer the chutney to a serving bowl. Taste and adjust the seasoning if necessary—add more salt for flavor, lemon juice for tang, or a pinch of sugar to balance the heat. Serve immediately or store in an airtight container in the refrigerator.