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    Home » Indian

    Coriander Chutney

    By Robyn | Published: Oct 23, 2020 | Modified: Mar 9, 2022

    TAKE ME TO THE RECIPE!
    easy coriander chutney recipe pin

    This coriander chutney is a quick and easy addition to any Indian meal; just blend, season and serve.

    coriander chutney with coconut and mint in pink bowl and on wooden spoon with fresh mint and coriander sprinkled around

    Fresh and fragrant, this coriander chutney – also known as cilantro or green chutney – goes so well with many dishes, from chicken pasanda, samosas and bhajis, to naan and chapatis.

    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.

    overhead shot of bright green coriander chutney in pink bowl

    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.

    coriander chutney in pink bowl and a wooden spoon

    Coriander Chutney

    Author: Robyn

    Ready in five minutes, this fresh coriander and coconut chutney is a delicious accompaniment to curries, samosas, naan bread…and so much more!
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Cook Time 5 mins
    Course chutneys, Dips | Sauces
    Cuisine Indian
    Servings 4 people
    Calories 7 kcal

    Ingredients
      

    • 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

    Instructions
     

    • 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.
    • Serve.
    • Keep, covered, in the fridge for up to 2 days.

    Nutrition

    Calories: 7kcalCarbohydrates: 1gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 1mgFiber: 1gSugar: 1gVitamin A: 86IUVitamin C: 4mgCalcium: 3mgIron: 1mg
    Keyword cilantro coconut chutney, coriander coconut chutney, green chutney

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    Tag me! @atmrsjoneskitchen

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    Robyn Jones, Recipe Developer & Food Photographer

    Robyn Jones

    Recipe Developer | Food Photographer | Writer

    Hi! I'm Robyn, a toddler mum with a passion for all things food! Having moved internationally 7 times in the past 12 years I have developed a love of making international recipes into family friendly ones you can make in your own home, with local ingredients; wherever you live!

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