Coriander Chutney Recipe | Dhaniya Ki Chutney

5 from 1 vote
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Introducing my coriander chutney – a simple, flavorful blend of fresh coriander, coconut, and spices.

This easy-to-follow recipe guarantees a zesty green chutney that pairs perfectly with various dishes.

Let’s dive into creating this versatile and delicious condiment for your culinary repertoire.

Coriander Chutney

KEY TAKEAWAYS

  • Coriander chutney offers a versatile and flavorful blend of fresh coriander, coconut, and spices, making it a perfect accompaniment for various dishes.
  • The step-by-step cooking guide simplifies the process, allowing even beginners to create this zesty green chutney effortlessly.
  • Pro tips emphasize the importance of balancing heat, achieving the right texture, and being precise with tadka, ensuring a well-rounded and delicious outcome.
  • Storing tips highlight refrigeration, prompt consumption, and adding a layer of oil to maintain freshness and preserve the vibrant color of the chutney.
  • Coriander chutney boasts a unique taste with a freshness explosion from coriander leaves, subtle nuttiness from coconut, balanced heat from green chilies, a tangy twist from tamarind, and umami richness of tadka.

How to Cook Coriander Chutney? (Step by Step Guide with Images)

Step 1: Take a wok and heat it on a high flame on your gas stove. Add 1 tbsp of white cooking oil into it.

Adding 1 tbsp of white cooking oil

Step 2: When the oil is hot, add 2 pieces of smashed garlic and 1 piece of ½-inch size ginger, smashed as well.

Adding 2 pieces of smashed garlic and 1 piece of ½-inch size ginger

Step 3: Then, add 1 small slice of chopped coconut and 5 small pieces of onions, chopped roughly, to the wok.

Adding 1 small slice of chopped coconut and 5 small pieces of onions, chopped roughly

Step 4: Stir the ingredients for a minute or so to sauté them.

Stirring the ingredients

Step 5: Then, add 4 pieces of fresh green chilies, broken in half to the content.

Adding 4 pieces of fresh green chilies

Step 6: Stir the content a couple of times and then add 1 small piece of tamarind of the size of a gooseberry along with ½ tsp of Himalayan pink salt.

Adding 1 small piece of tamarind of the size of a gooseberry along with ½ tsp of Himalayan pink salt

Step 7: Stir the content continuously until the onions turn translucent.

Stirring the content continuously

Step 8: Then add 1 cup of chopped fresh coriander leaves to the wok.

Adding 1 cup of chopped fresh coriander leaves to the wok

Step 9: Stir the ingredients to fry them nicely. After about 2 minutes, the coriander will reduce in volume.

Stirring the ingredients to fry them nicely

Step 10: This is when you should add 2 tbsp of split chickpea to the wok.

Adding 2 tbsp of chickpea (Bengal gram) to the wok

Step 11: Stir them for another minute or two until the coriander leaves reduce in volume more and the dal is also cooked nicely along with other ingredients.Set it aside for some time to let the ingredients cool down a bit.

Letting the ingredients cool down

Step 12: Now, when the ingredients are cool enough, take a clean grinder.

A clean grinder

Step 13: Pour the cooked content into the grinder.

Pouring the cooked content

Step 14: Grind them to a fine paste.

Grinding them to a fine paste

(Expert tip: Check the consistency of the paste. If you are satisfied, pour it into a bowl, and set it aside. If you are not, grind it a few more times intermittently till you get the desired consistency. Do not add water).

Step 15: Now, to prepare the tadka for the coriander chutney, heat a tadka pan on your gas stove. When the pan is hot, pour 2 tbsp of white cooking oil in it.

Pour 2 tbsp of white cooking oil

Step 16: When the oil is sufficiently hot, add 1 tsp of mustard seeds in it.

add 1 tsp of mustard seeds in it

(Expert tip: Be very careful and attentive at this point because the mustard seeds will start to crackle almost instantly, sprinkling hot oil everywhere).

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Step 17: When the mustard seeds stop crackling, immediately add 1 tsp of black gram split (urad dal) to it. Let it cook for about half a minute or so.

1 tsp of black gram split (urad dal)

Step 18: Then, add 6 to 8 pieces of fresh curry leaves to the content.

Adding 6 to 8 pieces of fresh curry leaves

Step 19: Finally, add 3 pieces of dry red chilies to the tadka. You can use any variant of dry red chilies and not necessarily the red round chilies that I have used here.

Adding 3 pieces of dry red chilies to the tadka

(Expert tip: Once again, be careful about the oil sprinkling due to the curry leaves and red chilies.)

Step 20: When it is done, pour the tadka into the paste that you set aside in a bowl before. Your spicy and aromatic coriander chutney is ready to be consumed.

coriander chutney is ready

Pro Tips for Cooking Coriander Chutney

Balancing Heat: Adjust the number of green chilies to control the spice level according to your taste preferences.

Texture Matters: Achieve the ideal consistency by grinding the chutney to a fine paste, ensuring a smooth and flavorful outcome.

Dal Doneness: Pay attention to the chickpea (Bengal gram) – it should be cooked nicely to add a satisfying texture to your chutney.

Cooling Down: Allow the cooked ingredients to cool before grinding; this enhances the flavors and prevents the chutney from becoming too watery.

Tadka Precision: Be cautious while tempering; the crackling mustard seeds require careful attention to avoid oil splatter.

Curry Leaves Caution: Handle fresh curry leaves with care to avoid oil splashes; they contribute to the chutney’s aromatic profile.

Alternative Chilies: Feel free to experiment with different types of dry red chilies for varied heat levels and flavor profiles.

Coriander Chutney Storing Tips

Refrigeration is Key: Store your homemade coriander chutney in an airtight container in the refrigerator to maintain its freshness.

Consume Promptly: For the best flavor, try to finish the chutney within a week. Freshness is the secret ingredient!

Layer of Oil: Add a thin layer of cooking oil on top of the chutney before sealing the container. This helps preserve the vibrant green color and prevents it from drying out.

Avoid Moisture: Ensure utensils and hands are dry when handling the chutney to prevent moisture, which can affect its shelf life.

How Does Coriander Chutney Taste?

Freshness Explosion: The chutney bursts with the freshness of coriander leaves, creating a vibrant and invigorating taste that awakens your palate.

Subtle Nuttiness: The addition of coconut lends a subtle nuttiness, enhancing the overall flavor profile with a mild, savory undertone.

Balanced Heat: The green chilies bring a touch of spiciness, contributing to a perfectly balanced heat that complements rather than overwhelms.

Tangy Twist: The tamarind adds a tangy twist, elevating the chutney’s taste with a delightful hint of acidity.

Umami Richness: The tadka, infused with mustard seeds and curry leaves, imparts an umami richness, providing depth and complexity to each bite.

Coriander Chutney Featured Image

Coriander Chutney Alternatives

Coriander chutney has a unique flavor profile, and finding an exact alternative with a perfect match can be challenging. However, if you’re looking for a different green chutney option, you might consider the following:

Cilantro-Mint Chutney: Combining cilantro and mint provides a vibrant green chutney with a refreshing and herbaceous flavor. While not an exact match, it shares some similarities with coriander chutney.

Mint Chutney: If you’re out of coriander, mint chutney is a refreshing alternative. It brings a cooling sensation and a distinct minty flavor to your dishes.

Curry Leaf Chutney: For a unique South Indian twist, curry leaf chutney is a flavorful substitute. It offers a fragrant and mildly spicy kick.

What Dishes Can Coriander Chutney Be Served with?

Coriander chutney is a versatile condiment that pairs well with a variety of dishes and snacks. Here are some popular choices:

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Indian Curries: Serve coriander chutney alongside traditional Indian curries such as chicken curry, dal, or vegetable curry to add a fresh and herby element.

Grilled or Roasted Meats: Use coriander chutney as a flavorful accompaniment for grilled or roasted meats like chicken, lamb, or fish.

Rice Dishes: Pair it with biryani, pulao, or plain steamed rice for an extra burst of flavor.

Stir-Fried Vegetables: Drizzle coriander chutney over stir-fried vegetables for a refreshing and aromatic twist.

As for the snack variants, you can serve coriander chutney with the following:

Samosas: Dip samosas or any other fried snacks like pakoras in coriander chutney for a delightful combination of flavors.

Chaat: Use coriander chutney as a topping for various chaat items like pani puri, sev puri, or bhel puri.

Sandwiches and Wraps: Spread coriander chutney on sandwiches or wraps to add a zesty and herby kick.

Dhokla or Khaman: Pair coriander chutney with steamed snacks like dhokla or khaman for a complementary taste.

Dosa and Idli: Serve coriander chutney with South Indian dishes like dosa and idli for a flavorful accompaniment.

Feel free to experiment and discover your own favorite combinations with coriander chutney, as its versatility makes it a welcome addition to various dishes and snacks.

Recipe Card

Coriander Chutney Featured Image

Coriander Chutney | Dhaniya Ki Chutney

By Mita Mondal
Coriander chutney is a yummy mix of fresh coriander, coconut, and spices. It's easy to make and goes well with lots of different foods.
5 from 1 vote
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Condiments
Cuisine Indian
Servings 4
Calories 138 kcal

Ingredients
  

  • 1 cup Fresh coriander leaves (chopped including the stems)
  • 1 slice Coconut (chopped)
  • 5 pieces Small onions (chopped roughly)
  • 2 cloves Garlic (smashed)
  • 1 piece Ginger ½-inch size (smashed)
  • 4 pieces Green chilies (broken in half)
  • 2 tbsp Split chickpea
  • 1 piece Tamarind (small size of a gooseberry
  • ½ tsp Himalayan pink salt
  • 1 tbsp White cooking oil

For the Tadka

  • 2 tbsp White cooking oil
  • 1 tsp Mustard seeds
  • 1 tsp Black gram split (urad dal)
  • 6 pieces Fresh curry leaves
  • 3 pieces Dry red chilies

Instructions
 

  • Heat the Pan: Place a wok on high heat on your gas stove and add 1 tablespoon of white cooking oil.
  • Sauté Aromatics: Once the oil is hot, add 2 smashed garlic cloves and a ½-inch piece of smashed ginger. Then toss in a small slice of chopped coconut and roughly chopped onions (about 5 small pieces). Stir and sauté for about a minute.
  • Add Spices and Herbs: Break 4 fresh green chilies in half and add them to the pan. Also, include a small piece of tamarind (about the size of a gooseberry) and ½ teaspoon of Himalayan pink salt. Keep stirring until the onions turn translucent.
  • Incorporate Coriander: Now, add a cup of chopped fresh coriander leaves to the pan and fry everything together. After about 2 minutes, the coriander will reduce in size.
  • Include Chickpea: Add 2 tablespoons of chickpeas (Bengal gram) to the mix and stir for another minute or two until the coriander leaves further reduce in size and the chickpeas are well-cooked. Set the mixture aside to cool down a bit.
  • Grind the Mixture: Once cooled, transfer the cooked ingredients to a clean grinder and grind them into a fine paste. Check the consistency; if needed, grind a little more until you achieve the desired texture. Avoid adding water.
  • Prepare the Tadka: Heat 2 tablespoons of white cooking oil in a separate tadka pan. When hot, add 1 teaspoon of mustard seeds. Be cautious as they'll start crackling immediately. Once they stop crackling, add 1 teaspoon of black gram split (urad dal) and cook for about 30 seconds.
  • Add Flavorful Elements: Next, add 6 to 8 fresh curry leaves and 3 pieces of dry red chilies to the tadka. Be cautious of oil splatter from the curry leaves and chilies.
  • Combine Tadka with Chutney: Pour this seasoned tadka into the paste you've set aside in a bowl. Mix it well. Your flavorful and spicy coriander chutney is ready to be enjoyed!
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Notes

Adjust Spice Level: The number of fresh green chilies determines the spiciness. Increase or decrease the quantity based on your heat preference. For a milder version, remove seeds from the chilies before adding them.
Consistency Matters: Grinding the chutney to a fine paste is crucial for its texture. Ensure a smooth consistency without adding water, as it might dilute the flavors.
Balancing Flavors: Taste the chutney before adding the tadka. Adjust salt or tanginess (if needed) by adding a pinch more of Himalayan pink salt or tamarind.
Cooling Ingredients: Allowing the cooked mixture to cool down before grinding enhances the flavors and prevents the chutney from becoming too watery.
Experiment with Herbs: For a twist, consider adding other herbs like mint or basil alongside coriander to create a unique blend of flavors.
Storage Instructions: Store the chutney in an airtight container in the refrigerator. Adding a thin layer of oil on top helps maintain freshness and preserves its vibrant color. Consume within a week for the best taste.
Tadka Tips: Be cautious while tempering the spices for tadka. Mustard seeds crackle vigorously, so cover the pan partially to avoid oil splatters. Additionally, handle dry red chilies and curry leaves carefully to prevent oil splashing.
Variations: Customize the chutney by experimenting with the ratio of ingredients. You can increase coconut for a nuttier flavor or add a bit more tamarind for extra tanginess.
Serving Suggestions: Coriander chutney pairs excellently with various dishes like Indian curries, grilled meats, rice, snacks (samosas, chaat), sandwiches, and South Indian staples like dosa or idli.
Be Creative: Feel free to personalize this recipe by adding roasted peanuts, sesame seeds, or a dash of lemon juice for added depth and flavor.

Nutrition Info (Estimation Only)

Nutrition Facts
Coriander Chutney | Dhaniya Ki Chutney
Amount per Serving
Calories
 
138
Calories from Fat 99
% Daily Value*
Fat
 
11
g
17
%
Saturated Fat
 
1
g
6
%
Trans Fat
 
0.04
g
Polyunsaturated Fat
 
3
g
Monounsaturated Fat
 
7
g
Sodium
 
297
mg
13
%
Potassium
 
60
mg
2
%
Carbohydrates
 
8
g
3
%
Fiber
 
3
g
13
%
 
1
g
1
%
Protein
 
2
g
4
%
Vitamin A
 
583
IU
12
%
Vitamin C
 
62
mg
75
%
Calcium
 
36
mg
4
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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Conclusion

In conclusion, whip up this simple yet vibrant coriander chutney to elevate your meals with its unique freshness and versatile flavor.

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With easy steps, pro tips, and creative serving suggestions, this homemade delight is a must-have in your culinary repertoire.

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