Coriander Chutney
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About Coriander Chutney
Coriander Chutney is a must-have staple in every Indian kitchen—fresh, tangy, and bursting with vibrant flavors, just like the ones you savor at your favorite restaurants. With just a handful of simple ingredients, this quick and easy recipe creates a mouthwatering accompaniment that effortlessly elevates everything from piping hot fritters on chilly evenings to classic street foods like Bhel Puri, Chaats, and Dahi Bhalla.
No foodie’s plate is truly complete without a generous dollop of this lively green chutney, but keeping it fresh and full of zing can be a challenge. I used to struggle with it separating and losing its signature color after just a couple of days, until I discovered a secret trick for achieving that perfect restaurant-style consistency and flavor. Today, I’m excited to share my tried-and-tested method so you can enjoy irresistibly fresh coriander chutney at home, every single time.
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Recipe Time & More
Ingredients
- 100 leaves Coriander
- 10 pods Garlic (Peeled)
- 1 Green Chilli
- 1 L Oo The Secret Ingredient(option ) H Diram Bhujiya
- 1/4 Mango (Raw)
- 1.5 tsp Salt
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Instructions
- Take fresh coriander leaves and clean them nicely for atleast 2-3 times. The best way to clean it is to put the leaves in the deep vessel or bowl and pour water and pick up the leaves. Repeat this.
- Try to pick only the leaves and don't take the stalk of the coriander. Add Garlic pods, green chilli and raw mango and blend it in the mixer-grinder.
- Put 2-3 tablespoon of water. If you add water in one shot itself it might become thin and runny.
- Once it forms the smooth paste, Add the secret ingredient Aloo Bhujiya and grind it again.
- Add salt and give one more grind.
- Keep it in a glass jar in the refrigerator and it can be used for around 10-15 days. Yes I keep it that long
Recipe Notes
In case you don’t find raw mango, add dry mango powder (Amchur Powder).
When you are taking out the chutney from the jar. Use Clean and dry spoon otherwise it might get fungus.
Adding Bhujiya is completely optional and can be avoided.
You can use coriander chutney as a side for your Sandwich, Sweet Potato Tikki, Sweet Potato Chips , Baked Potato Chips, Appe or 9 different type of parathas
Additional Tips
- To maintain the chutney's bright green color, add a few ice cubes or a splash of chilled water while blending; this minimizes heat and oxidation, preserving the fresh appearance and flavor.
- If you prefer a tangier taste, substitute mango with a small piece of raw green apple or a squeeze of fresh lime juice—this works especially well when raw mango is out of season.
- For a creamier texture and a subtle twist in flavor, blend in a tablespoon of roasted peanuts or cashews; this is a common street vendor secret for a richer, smoother chutney.
- Coriander chutney can be refrigerated for up to a week; to extend its shelf life, pour a thin layer of oil on top or store it in small, airtight containers in the freezer for up to a month—just thaw as needed.
Additional Tips
- To maintain the chutney's vibrant green color, add a few ice cubes to the blender along with the ingredients—this helps prevent heat from the blades causing discoloration.
- If you like a tangier flavor, substitute raw mango with a tablespoon of lemon juice or a few pieces of amla (Indian gooseberry); this also acts as a natural preservative.
- Store the chutney in a clean glass jar with a thin layer of oil on top—this limits contact with air and keeps it fresher for up to a week in the refrigerator.
- For a thicker chutney ideal as a sandwich spread, increase the amount of boiled aloo (potato) or add a small piece of bread while blending.
Additional Tips
- For a vibrant green color that lasts longer, add a few ice cubes while grinding the chutney; this keeps the temperature low and prevents the coriander from oxidizing.
- If you prefer a tangier flavor, substitute raw mango with a teaspoon of lemon juice or a small piece of amla (Indian gooseberry) when mango is out of season.
- To make the chutney creamier and help it bind better (especially for chaats), add a small boiled potato or a tablespoon of roasted peanuts while blending.
- Store the chutney in an airtight glass container and cover the surface with a thin layer of oil; this helps seal in freshness and prevents the top from darkening.
Additional Tips
- For extra tang and a restaurant-style zing, add a small piece of raw mango (or a teaspoon of amchur/dry mango powder) along with the coriander leaves; this also helps preserve the green color.
- If you want a thicker, creamier chutney, blend in a boiled potato or a few cashew nuts—this prevents water separation and improves spreadability for sandwiches and chaats.
- To maintain the chutney’s vibrant green color, always blend with a few ice cubes or chilled water instead of room-temperature water; this slows oxidation and keeps the chutney fresh-looking for longer.
- Store the chutney in a sterilized, airtight glass jar and top it with a thin layer of oil or lemon juice—this acts as a barrier to air, preserving both flavor and color for up to a week in the refrigerator.
Tried this recipe?Mention @plattershare or tag #plattershare!
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Recipe Nutrition
Sodium: 855mg
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Thanks for the inspiration! Looks tasty.
This looks delightful! Thanks for the recipe.
This looks so appealing! Thanks for sharing.
This looks so tasty! Thank you.
Such a scrumptious dish! Thank you.