5 from 1 vote

Coriander chutney is a multipurpose condiment that is made with freshly ground and vibrant green coriander leaves. It also comprises ground garlic, ginger, onion, coconut, and other ingredients. Finally, it is tempered with a tadka comprising curry leaves, white oil, mustard seeds, and urad dal. Go through my easy recipe to learn all the steps to make coriander chutney at home.

Table of Contents

KEY TAKEAWAYS

Coriander chutney is a versatile and flavorful mixture.
Keep the chutney in your fridge in an airtight container to preserve its freshness and flavor.
Serve the chutney with a variety of dishes including and not limited to any traditional Indian curry, grilled or roasted meats, rice dishes, stir-fried vegetables, and snack variants.

The fresh taste of coriander chutney is further enhanced by the subtle nuttiness of coconut with a slight tangy, umami, and spicy undertones.
Other chutneys like cilantro-mint chutney, mint chutney, curry leaf chutney offer a similar taste like coriander chutney.

I discovered this chutney recipe from a neighbor’s son who had just returned from trekking camp. He brought it back as a survival-style recipe he learned from his guide. I asked for the recipe and he explained in detail with great excitement. I made it the next day at home. My husband said it had wild energy, and my sons said it tasted exceptionally good.

Now, this chutney often features in our weekend adventure meal. That exchange with my neighbor’s son reminded me that sometimes children return not just with stories—but with hearty, spirited meals that carry the thrill of new landscapes and self-discovery.

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.

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

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

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

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

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.

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

Step 8: Then add 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.

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

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

Step 13: Pour the cooked content into the grinder.

Step 14: Grind them to a fine paste.

(Pro 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.

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

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

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.

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

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.

(Pro 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.