This easy cilantro chutney is made with fresh cilantro, chilli, ginger, garlic, green pepper and spices—all ready in just 5 minutes. It's the perfect addition to any Indian meal and is delicious with pakoras, onion bhajis, or samosas.
One of the MUST-HAVES in my fridge is this green cilantro chutney. If you’ve tried any of my appetizers—like vegetable puffs, veg pakoras, air fryer paneer tikka, or air fryer tandoori cauliflower—you know how well they pair with this chutney. It adds a zing to any Indian meal.
This street-style dhaniya chutney is extra special, a recipe I learned from a roadside vendor. It’s fresh, vibrant, and packed with authentic Indian street food flavor.
This cilantro chutney recipe is incredibly easy to make—just toss everything into a blender. I’ve been making this version of hari dhaniya chutney for years, and it never fails to impress!
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Why this recipe works?
- One of the easiest chutneys, ready in just 5 minutes. No cooking needed!
- It’s the ultimate dipping sauce for snacks, Indian street food, pakoras, samosas, bhajis, curries—you name it.
- It keeps well in the fridge for at least a week and is freezer-friendly for three months or more, so you’re always ready for a party!
- It’s a versatile chutney you can easily tweak to suit your taste.
- Plus, it’s vegan and gluten-free, so it fits a variety of dietary needs.
Ingredients
See the recipe card below for detailed ingredients and measurements.
- Cilantro – Fresh cilantro is key here! Use all parts of the cilantro—stems and fresh cilantro leaves. The stems have the most flavor. They get blended so well, making your chutney taste even better! I use it to make my favorite Cilantro Lime rice too.
- Green Pepper – My secret ingredient! It adds that authentic street-food flavor to the chutney.
- Garlic – If peeling is tricky, pop them in the microwave for 10 seconds to soften the skin. Not a garlic fan? Feel free to skip it! I’ve made it without garlic for Navratri, and my guests loved it.
- Ginger – A one-inch piece of peeled ginger adds warmth. Pro tip: use the back of a spoon to peel ginger—no fancy gadgets required.
- Green Chili – I usually add 2 for mild, 4-6 for spicy. To test, break one in half—if you get a strong whiff of heat, they’re spicy enough!
- Chaat Masala – You can find this at any Indian grocery store, or at ASDA and Sainsbury’s in the UK.
Substitutions and Variations:
- For Cilantro Mint Chutney, just add a handful of fresh mint leaves, or check out my Green Chutney recipe.
- Don’t have green pepper? Leave it out—there’s really no substitute for this.
- Use serrano chile, jalapenos instead of green chillies
- Use lime juice instead of lemon. It works well, though it’s a bit more bitter.
- For a touch of creaminess, add plain unsweetened yogurt to this chutney, and you’ll have a tasty coriander yogurt sauce recipe.
- Don't want to use yogurt for creaminess, add Avocado - they are simply creamy and so good in the chutney.
- For a thicker consistency, I sometimes add about 3 tablespoons of thin sev. My mum would add 2 tablespoons of peanuts for Bombay sandwich chutney.
How to make Easy Cilantro Chutney recipe at home?
Step 1: Chop the cilantro, green chillies, and green pepper into small pieces.
Step 2: Add the cilantro, green pepper, garlic, ginger, green chillies, chaat masala, cumin powder, salt, and water to a blender. Blend until smooth
Step 3: Add the lemon juice and sugar, then blend again until fully combined. Taste and adjust seasoning if needed.
Step 4: Serve fresh or store in an airtight container in the fridge for up to a week. It can also be frozen for up to 3 months for later use.
Storing
In the fridge: I always make big batches and store it in a glass jar—it keeps for up to a week in the fridge.
In the Freezer: For longer storage, I freeze it in silicone ice cube trays. Once frozen, I transfer the cubes to freezer bags, just like how I store my frozen onion-tomato masala cubes. When you’re ready to use, just leave it in the fridge to thaw or pop it in the microwave to defrost. So easy!
Tips to make the best Indian cilantro chutney
- For a silky smooth chutney, use a high-speed blender like Vitamix or an Indian mixer grinder—I love my Bosch Indian mixer for this. A food processor will work, but you’ll get a chunkier texture.
- Use only fresh ingredients to make this chutney.
- For bright green color, don't ditch the sugar or lemon juice. They contribute to the vibrant green color.
Ideas to enjoy
- Spread on sandwiches like a classic Bombay sandwich or grilled cheese for an extra kick.
- Use as a dipping sauce for vegetable samosas, onion bhajis, cauliflower pakoras, and dhoklas.
- Pair with Indian street food like tandoori cauliflower or vegetable puffs.
- Serve with air fryer bubble and squeak or vegetarian shepherd’s pie for a flavorful twist.
- For drizzling on chaat, I have another recipe for coriander chutney for chaat.
Recipe FAQ's
In the UK, Indian restaurants typically offer:
Mint Yogurt Sauce
Red Onion Chutney
Indian Mango Chutney
Your cilantro chutney may taste bitter due to rancid ingredients like cilantro or garlic. Additionally, if you are using too much lime juice and zest, it can can also add a bitter flavor. Make sure all ingredients are fresh and adjust the lime to taste.
Cilantro chutney, also known as coriander chutney in Indian cuisine, is a simple condiment made by blending fresh cilantro (coriander leaves) with spices like cumin, green chilies, and ginger (and/or garlic). It has a spicy, tangy, and herby flavor, making it a perfect accompaniment to snacks and Indian meals.
More easy Indian Chutney recipes you will love
Ingredients
- 100 g cilantro about 3 cups tightly packed, chopped
- ½ medium green pepper deseeded and chopped
- 4 cloves garlic peeled
- 1 inch ginger peeled and chopped
- 2-6 green chillies (2-mild, 4-6 for spicy, chopped)
- ½ teaspoon chaat masala
- ½ teaspoon cumin powder
- ½ teaspoon salt or more to taste
- ½ teaspoon sugar
- 2 tablespoon lemon juice or as required
- 3-4 tablespoon water
Instructions
- Add the cilantro, green pepper, garlic, ginger, green chillies, chaat masala, cumin powder, salt, and water to a blender. Blend until smooth.
- Add the lemon juice and sugar, then blend again until fully combined.
- Taste and adjust seasoning if needed. Serve with your favorite appetisers like vegetable pakora or onion bhajis.
Notes
- For a silky smooth chutney, use a high-speed blender or an Indian mixer with a small jar—I love my Bosch Indian mixer for this. A food processor will work, but you’ll get a chunkier texture.
- Use only fresh ingredients to make this chutney.
- For bright green color, add sugar or lemon juice. They contribute to the vibrant green color.
Sandhya Hariharan says
This cilantro chutney is a keeper! Made in authentic street style, it’s so delicious for dipping, drizzling, or pairing with your favorite dishes—and ready in just 5 minutes! Just irresistible!