- Yield: 2
- Prep Time: 15 minutes
- Calories: 208 kcal
- Carbohydrate Content: 41.18 g
- Cholesterol Content: 0 mg
- Fat Content: 4.3 g
- Fiber Content: 3.5 g
- Protein Content: 4.79 g
- Saturated Fat Content: 0.71 g
- Serving Size: 1
- Sodium Content: 2375 mg
- Sugar Content: 31.5 g
- Trans Fat Content: 0 g
Coriander or Cilantro chutney or green chutney is widely used and eaten all over India. Coriander gives natural taste and aroma to your food. Coriander Chutney can be served with your main meal or different appetizers like a sandwich, cholafali, samosa, bread pakora and chat items like chat masala, bhel puri, Sev Puri and more. Coriander chutney is made with lemon juice, cumin powder, chilies, mint leaves, and coriander leaves.
In this recipe, I have added grated coconut to the chutney which gives it a southern taste. It’s best to make green chutney and store it in the refrigerator for 2-3 days and use it. Learn how to make green chutney with coriander, cumin, chilies, lemon juice, and coconut.
Ingredients of Coriander Chutney Recipe
- Coriander - 50 gm
- Cumin seeds powder - 1/2 teaspoon
- Green chilies - 2
- Ginger - 1 Tablespoon
- Grated coconut - 1 Tablespoon
- Nuts - 8
- Lemon Juice - 1 Tablespoon
- Sugar - 2 Tablespoons
- Salt - 1 Teaspoon
How to Make Coriander Chutney
Step 1: Wash the coriander leaves properly and chopped it finely.
Step 2: Cut the ginger, green chillies into small pieces.
Step 3: Collect chopped coriander leaves, ginger, green chillies, nuts, grated coconut, cumin seeds powder, sugar, salt, lemon juice and necessary water to it and grind it till it becomes slightly thick chutney.
Step 4: You can store this chutney for 2- 3 days into the refrigerator and use it.