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Coriander Chutney

4.29 from 7 votes
Total: 20 minutes
Serves 1 Bowl

Coriander Chutney

A blend of coriander (cilantro) leaves, yogurt and spices is a perfect accompaniment to many Indian savory dishes. Whether be samosas, pakodas, kebabs, or chaats, this chutney comes in handy. It a very versatile and flavorful accompaniment. If I need something on the side then this one is one of my favorite go-to flavors to add a zing to a dish.

Fresh cilantro mixed with yogurt, onion, garlic and spices are blended in a mixer until smooth and there you have it – a delicious chutney. It is a great complement to India street food, but seems versatile enough to use with chicken and fish.

 I always have a batch of green chutney prepared in my refrigerator. This chutney can be prepared in advance and stored in refrigerator for 4-5 days. My family enjoys this chutney with nearly everything namely parathas, raitas, rice and sandwiches.

A small tip – If you add a teaspoon of olive oil to your prepared chutney, it will last longer.

Coriander Chutney

Coriander Chutney

4.29 from 7 votes
An Indian dip prepared with a blend of coriander (cilantro) leaves, yogurt and spices.
Prep: 10 minutes
Cook: 10 minutes
Total: 20 minutes
Servings: 1 Bowl


  • 2 bunches Cilantro/Coriander leaves
  • 1 small Onion
  • 1 clove Garlic
  • 1 small Green chili
  • 1/2 cup Hung Curd or store bought yogurt
  • 2 tablespoon Water (to dilute)
  • Salt to taste
  • 1/2 teaspoon Red chili powder
  • 1 tablespoon Olive oil


  • Before we begin, lets prep up our ingredients.
  • Add all the ingredients in the blender and grind it to a fine paste.
  • Adjust your seasonings and empty it in a container. At this point you can add olive oil to your prepared chutney.
  • Enjoy with Paranthas, Pakodas, Samoas, Sandwiches, and Chaats. A great complement to almost every Indian appetizer.
Disclaimer: The nutritional information provided above is approximate. Variations may exist due to the ingredients/brands used. These numbers should be considered estimates, as they are not calculated by a registered dietician.
Author: Ruchi

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  1. Priya says:

    Its an awsome chutney..

  2. Manisha Singhal says:

    Do we have to use fresh yogurt to
    make hung curd or we can use 2-3 days stored yogurt??