Coriander Chutney

Being an avid gardener, I have made a variety of condiments using a combination of garden fresh herbs, nuts, fruits, and vegetables in my kitchen for as long as I can remember. Condiments are an integral part of Indian cuisine and come in the form of achars or pickles, chutneys, raita, kachoombar and paper-thin pappadams or papads.

Chutneys are basically made from fruits, vegetables, fresh herbs, seeds and nuts. Seeds like poppy seed, flaxseed and sesame seeds are quite common ingredients when it comes to making chutneys, which are used like a sauce, dips or spreads. These come in a myriad of flavors, ranging from hot and spicy to mild to sweet and savory. My favorite chutneys are the ones prepared out of fresh herbs, roasted seeds, nuts, vegetables, fresh ripe fruits and reconstituted dried fruits that can be made in just 15 minutes as long as you have the needed ingredients on hand. The best part is that you can also freeze a variety of chutneys in the form of paste using an ice cube tray. Cooked fruit-based chutneys are also a great accompaniment to any meal and are quite easy to prepare as long as there are four basic ingredients on hand: quality fruits or vegetables, sugar, salt and acidic ingredient.

Coriander Chutney
1/2 cup unsalted peanuts, roasted
2 cups chopped coriander leaves (Cilantro)
1 serrano chili, chopped
1/2 teaspoon grated ginger – optional
1/2 teaspoon salt
Juice of 1 lemon and water as needed

1) Combine all the ingredients in a blender (or food processor) and blend until fairly smooth. This should have the consistency of thick creamy sauce. Pour the chutney into a glass jar. Cover and refrigerate.

Yield: 1 cup.
Tip: For creamier texture I like to pulverize peanuts before adding cilantro and other needed ingredients.

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One Comment on “Coriander Chutney”


  1. The chutney looks fresh and green.Adding peanuts is a new version.Thanks for the post.


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