Coriander chutney for Indian street food (chaat) – Learn how to make this simple and flavorful coriander or cilantro chutney and master the secret recipe that makes most Indian street food so finger-licking good.
I have often been asked by my non-Indian friends, ” What is that green sauce that goes with Indian food? The ones they serve with pappadums or papads.”
You know what they are referring to, don’t you?
It is coriander chutney or cilantro chutney. Also, known as hari (green) chutney or dhania (coriander) chutney in Hindi.
Coriander chutney may have different names across continents, but you will instantly recognize it if you have had Indian food. Served along with Samosas, Chaat, Sandwiches and Tandoori Chicken (and I’d go a little further and say pretty much most deep-fried Indian appetizers), this green chutney would probably be the one accompaniment you should learn how to make if you are keen to learn Indian food.
How to make coriander or green chutney?
Not that it is hard to make, but the right balance of coriander, chili and lemon juice (amongst other ingredients) is what you need to make a kickass coriander chutney that will take your appetizer to a whole different level. The one other ingredient that I have seen popularly used in these green chutneys are peanuts but I will have to admit that I haven’t added it yet to the coriander chutney I have made so far.
I sometimes add a bit of grated coconut to thicken the consistency and make it less watery. It makes a good spread for sandwiches as it saves the bread from getting soggy.
Though it freezes well, I would suggest consuming it within a week of storing it in the refrigerator.
While this green chutney is a popular accompaniment to deep-fried Indian appetizers, we have also served coriander chutney alongside hot and steaming idlis and dosas.
If you love to accompany your meals with chutneys, here are a few other recipes for you to try –
- Red chili chutney – a spicy and tangy chutney perfect for south Indian snacks.
- Coconut Chutney – The must have chutney for most south Indian dishes such as Ven Pongal, Idli, Kapparutti, etc
- Coriander-mint chutney – A delicious combination of cilantro and mint makes it perfect for sandwiches, idlis, and even street food.
- Tamarind date chutney – Here is a super easy, quick yet delicious recipe to make this mouthwatering tamarind date (khajur imli) chutney at home using your Instant Pot. Stovetop instructions are included too!
- Peanut chutney – If you love peanuts, this Andhra style peanut chutney is for you. Creamy and finger-licking good, this groundnut chutney is a perfect accompaniment to piping hot idlis, vadas or dosas.
Got a new Instant Pot? Check out the links below to make the most of your pressure cooker -
- 2 cups Cilantro / Coriander leaves
- 2 cloves of garlic
- ½ teaspoon grated ginger
- 2 teaspoons lemon juice or to taste
- 3 tablespoon coconut, grated (optional)
- 1 Thai green chili
- 1 teaspoon sugar
- salt to taste
- water as needed
- Add all the ingredients in a blender and grind until smooth. (Note: use water as needed to get the consistency you desire. I used approximately a little less than ¼ cup)
- Do a taste test and add more lemon juice, salt, and sugar as needed to get the balance of flavors you are looking for.
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Disclaimer: Approximate Nutritional information is provided as a courtesy and can vary depending on the exact ingredients/brands used. If you have health issues, please work with a registered dietician or nutritionist.
Did you make this coriander chutney? Please leave a rating!