Coriander Chutney
Bright, fresh and punchy, this classic Indian chutney blends coriander leaves with green chili, lemon juice and a little peanut for body. It comes together quickly and adds a lively kick to snacks, sandwiches and everyday meals.
For 8 servings
- prep · ~5 min
Prep the chutney ingredients.
1.Pick through the coriander leaves and mint leaves, then wash and drain them well.2.Roughly chop the green chili and ginger.3.Peel the garlic cloves and keep the lemon juice and peanuts ready. - temper · ~1 min
Toast the cumin seeds.
Heat the oil in a small pan over low heat. Add the cumin seeds and cook for 20 to 30 seconds until fragrant, then take off the heat and let cool slightly.
TIPKeep the heat low so the cumin smells nutty and does not burn. - mix · ~2 min
Blend the chutney.
1.Add coriander leaves, mint leaves, green chili, ginger, garlic and peanuts to a blender jar.2.Add lemon juice, salt and the toasted cumin with the oil.3.Pour in water and blend to a smooth but slightly thick chutney, scraping the jar once if needed.TIPAdd only enough water to keep the chutney thick and bright. - serve
Serve the coriander chutney.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Drain the coriander and mint thoroughly before blending so the chutney stays bright and not watery.
- 2Cool the toasted cumin slightly before adding it, so the herbs do not lose their fresh green aroma.
- 3Start with less water and add by teaspoons; this chutney tastes best when slightly thick, not runny.
- 4If your blender struggles, pulse the peanuts with chili and ginger first, then add the leaves.
- 5For a fresher color, stir in the lemon juice at the end if you plan to serve it right away.
- 6Store it in a small airtight jar with a thin layer of oil on top to slow darkening in the fridge.
Adapt it for your goals.
No-garlic
Skip the garlic for a cleaner, more herb-forward chutney that pairs especially well with fasting or simple snack platters.
jainJain
Omit garlic and ginger, and use a little extra cumin and lemon for a Jain-friendly version with bright, simple flavor.
nut freeNut-free
Replace peanuts with roasted chana dal for similar thickness and a nuttier texture without peanuts.
spicierSpicier
Add another green chili or use hotter chilies if serving with bland snacks like dhokla, sandwiches, or chaat.
Why this is on our healthy list.
Herb-Rich Freshness
Coriander and mint bring fresh herbs into the dish, adding plant compounds and a light, vibrant character without heavy ingredients.
Made with Minimal Oil
Only a small amount of oil is used to toast the cumin, keeping the chutney flavorful without becoming greasy.
Good Source of Healthy Fats
Peanuts contribute satisfying texture and natural fats, which help make a small spoonful of chutney feel more filling.
Frequently asked questions
Usually the leaves were too wet, the blender heated the mixture, or too much water was added. Blend quickly, use drained herbs, and add lemon juice.
