This coriander chutney is a quick and easy addition to any Indian meal; just blend, season and serve.
Chutney is served with most meals in India, and can be spicy, smooth or cooling. Whilst there are many variations of coriander chutney (cilantro chutney for my American friends), this is one of my favourites. Making this chutney with coconut and mint adds a hint of natural sweetness from the coconut, and a cool freshness from the mint, which is especially welcome when eaten with a hot curry!
This coriander coconut chutney is gluten free, vegan, and also doesn’t contain any onion or garlic. It can be whipped up in minutes: just blend and serve. So easy! It adds a delicious fresh zing to your meal. I find chutneys and dips such a great addition to the family meal, as everyone can help themselves if they want added heat or herby flavour as with this chutney; and don’t have to have it if they don’t.
Made from coriander, mint, jalapeno, ginger, fennel, coconut, water, lemon juice and salt, this beautiful green chutney is also great as a salad dressing, or dip, either as it is, or mixed with a little yogurt.
FAQ and Tips
How long does this chutney last?
Keep in the fridge, covered for up to 2 days. After this the herbs begin to spoil.
What do you eat with coriander chutney?
It is delicious with: bhajis, samosas, pakoras, spread on bread instead of butter as a sandwich, to have on the side of curries, use as a dip with poppadom’s, naan or chapati.
Make it your green chutney:
Spice: This chutney isn’t spicy – if you like chilli heat then add another ½ – 1 chilli.
Garlic: add raw garlic if you like raw garlic.
Using up the fresh coriander and mint:
Coriander: sprinkled over curries, such as this creamy satay pumpkin curry , this vegan African peanut stew, or this Vietnamese Tofu noodle salad (which also uses mint); or blitz with avocado into this creamy guasacaca (Venezuelan Guacamole)
Mint: Blitz with cucumber in this chilled cucumber soup, add to a drink like this Hugo spritz. Mint also makes a refreshing water: add a few leaves to a jug of water, a slice of lime or cucumber is a delicious addition also.
- ½ bunch fresh coriander roughly chopped
- ¼ bunch fresh mint (a handful) roughly chopped
- ½ jalapeno roughly chopped
- 1 cm fresh ginger grated
- ½ teaspoon fennel seeds
- ½ tablespoon unsweetened desiccated coconut
- 1 tablespoon water
- 1 tablespoon lemon juice
- salt to taste
- Place all the ingredients in a mini chopped or and blender.
- Blend until desired consistency. (I like mine with a little texture, but blend a but more to get a smooth chutney)
- Season to taste.
- Keep, covered, in the fridge for up to 2 days.