This is the basic Coriander chutney of all.
We all have had it; we all have made it;& we all have our own versions of it. So today I will be sharing my version of coriander chutney. I like my green chutney hot and spicy, so please adjust chillies as per your taste and tolerance.
It’s so versatile and you can serve it with almost anything. Use it as a healthy dip or as a sauce or spread on your sandwich. Ditch the Mayo for a super healthy coriander chutney.
Some recipe that you may like to serve with coriander chutney-
Punjabi Vadiya Da Pulav/Pilaf | How To make Wadiyan Da Pulav
Besan Aur Beetroot Ka Chila / Gram Flour & Beetroot Gluten free Pancake
Directions to make coriander chutney-
Ingredients:
Two handfulls washed coriander
2 garlic pods(add more if you like)
1 large onion
4-5 green chillies
2inch peice of kairi / raw mango(*use tomatoes if you don’t have raw mango)
** Add more raw mango if you like it really tangy
Juice of half a lemon(optional)
Salt to taste
Method:
Roughly chop onions, garlic, chillies and raw mango and blend in a small chutney jar.
Now add coriander and blend until you get a smooth puree.
You may need to add little water for this but start by adding 2 tbsp and add further if required.
Add lemon juice and salt. Its ready.
This chutney serves best with all Indian snack, deep fried food, tandoori, tikka. Just yum!!
{ Checkout few tips for making chutney at the end of post }
My variations on coriander chutney-
1. Fold in some hung curd and it turns into an amazing restaurant like chutney that’s served with tikkas. You can even use this as your sandwich spread. Don’t blend in the mixer grinder otherwise the chutney will become loose and watery.
This will stay good in refrigeration for 2 days.
2. Add one tomato instead of lemon and you get a different kind of sourness. Opt of the desi tomato , it gives the best results.
Add this chutney to raw onion rings and some chat masala; you get an amazing salad.
3. To the above recipe add big handful of sev/gathiya/hot mix/chunky namkeen and some sugar and you get an amazing sweet and spicy thick green chutney.
It serves best with dhoklas.
4. You can also not put garlic and onion. Just add tomato with other ingredients.
I make this version for my no ginger, garlic and onion friends. And they love it. Best served as a spread!
5. Add peices of stale bread in this chutney while grinding. It will absorb all the moisture and give you a thick paste. Now add this to any flavoured or non flavoured mayo/greek yogurt of your choice for a desi twist.
This work best for burger spreads, even for base of bread pizza or naan pizza.
So these are my top five coriander chutney variation.
My tips on storage and usage-
• You can deep freeze the chutney for months in useable portions without adding salt and lemon. This saves time plus you have chutney available at all times.
• All these variations should be prepared and consumed within 2-3days.
• Adding half mint and half coriander also works on all above combinations.
If you want to preserve coriander or your greens in general for long time checkout this video⬇️⬇️
Can’t make it now. Pin it here for later ??
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The chutney looks so vibrant!! Even small variation in the ingredients used, we will get a new version!!
Thanks. Yes, so true. This chutney is very versatile. ?
Seriously Coriander chutney is so versatile that adding some or other ingredient makes it taste so different altogether.
Thanku dear
My favorite chutney and I love the ideas you gave for variations.
Thank you?
Love coriander chutney, do need to try this version Avin. Lovely ideas to use.
Thank you??
Beautiful recipe… Seeing your bowl of chutney feeling tempting so delicious. Beautiful clicks
Thanks dear ?
A must for me, simply love this green chutney in anything. I can even finish my meal with this chutney and some bread slices. Super like.
Thanks dear for these sweet words??
Looks yummy and love the variations.
Thanks dear?
Looks so tempting 🙂 Love the different variations of this chutney u have made
Thank you?
Generally, we Gujju add sugar or jaggery as well, I also make either with onion or garlic but never together. Liked your version too, so next time will use your recipe 🙂
Thanks dear?
Awesome ,this is definitely to be bookmarked 🙂 I am going to try a few..
Thank you?
Loved the recipe Avin especially your variations. So much can be done with the humble coriander chutney, right? Addition of raw mangoes during summers is the best way to enjoy the khatta taste of the chutney esp with chaats or dahi wada. Oh my mouth waters as I describe this.
Love the different variations of this chutney…I usually add sev to my chutney..
Thanks dear. Will try with fine sev as well. ?
I loved all your variations of making coriander chutney. Looks so tempting!
Thank you?
Nice, like the variations you have provided.
Thank you?
Lovely variations to the basic recipe. I love the flavour of coriander leaves.. it gives refreshing flavour.
Thank you?
How nice is to have one basic recipe and we can achieve five different variations with little tweeking..amazing
Thank you?
Those are some nice variations to the basic chutney. It looks lovely:) My Mom adds cashew nuts and it adds a nice creaminess to this chutney, one of my favourite versions:)
Oh great, must try adding cashews sometime. Thanks?
That is such a vibrant and delicious looking green chutney. Love the addition of green mango — will give this version a try some time soon.
Thank you?
I usually add ganthia or peanuts to make the simple chutney thick but have never added onion. Must try it. Some useful tips on variations.
Thank you?
Wonderful recipe and loved these five variation..
Thanks dear?
Depending on what is in the season I too like to add some variation in my green chutney. Using amla nd green mango are my favourite additions.
??
Awesome twists to a simple coriander chutney; must try these next time I make coriander chutney!
Thank you?
Loved the variations you have given to the basic green chutney, lovely share.
Thank you?
Delicious versions Avin!..Wow recipe!
Thanks dear❤
Very very nice
Thankyou