Indian Food is absolutely dull without an amazing spicy green chutney. Be it Dhaniya or Dhaniya Pudina Chutney, it goes well with pakora, sandwich and parathas. This Dhaniya Chutney recipe is full of spicy, savory and tangy flavors of Green chilies, onion, garlic, and Raw mango.
Dhaniya Chutney is an Indian spicy and tangy chutney (dip) made with fresh coriander leaves, green chilies, raw mango (ambi) and is flavored with onion and garlic.
When I make this chutney in Navratri, I simple omit the onion and garlic and honestly, it tastes better than this version.
The best thing about this Dhaniya Chutney Recipe is the use of absolutely fresh ingredients that not only add rich flavor to it but also give it a vibrant green color. Made without coconut, this coriander chutney is utterly delicious but if you love coconut, feel free to add it.
Why Would You Love This Recipe?
- Vegan
- Gluten Free
- Grain Free
- Nut Free
- A dip that is flavor-packed and nutrition-packed.
- Spicy and thick Chutney
- Scalable Recipe
- The Best Dhaniya Chutney Ever!
Ingredients
- Fresh Dhaniya Leaves- The star ingredient of this chutney recipe. Fresh Coriander leaves work best for this recipe. Take a bunch and sort them. I avoid using the stem portion. Soft stems, though may be added. One may also add Mint (Pudina) Leaves along with coriander to make Dhaniya Pudina Chutney. I didn't have fresh mint leaves and that's why used Dhaniya leaves only.
- Cumin- Jeera or cumin adds earthy flavor to this coriander chutney.
- Raw Mango- I love raw mango in every form and adding it to dips is my favorite part. It adds the perfect depth, tangy flavor and texture to this chutney. If you don't have raw mango, you may add Amchur (dry mango powder) or Lemon juice. You may not get the same taste. Yet the chutney would be tangy if you use lemon juice in good amount.
- Onion and Garlic- The spicy touch is added by red onions and garlic. If you are making this chutney in Navratri, you may skip both and yet it would taste amazing.
- Green Chilies- The spicy flavor comes from the fresh hot green chilies. If you wish to reduce the heat, reduce the green chilies.
- Red Chili powder- For the extra spicy taste, I always add red chili powder. If you don't like spicy, you may skip it.
- Amchur- Raw mango powder can be added for the tanginess. You may add it in addition or substitution to the raw mango.
- Salt- The balance of savory and sour is created by salt. I have used Sendha Salt. You may use table salt as well.
Variations
- Coriander Coconut Chutney- Add freshly grated coconut to this amazing green coriander/ cilantro dip for a textured flavor.
- Amla Coriander Chutney- Add Indian super food Amla (Gooseberry) in raw chopped form and make this dhaniya chutney super healthy.
- Dhaniya Pudina Chutney- The match of Dhaniya and Pudina is made in heaven. The fresh mint leaves when added along dhaniya leaves make a perfect green chutney.
- Add Nut- Though I avoid nuts in this chutney, one may add peanuts for adding more depth and nutty flavor to it.
Storage Suggestions
This chutney stays good in refrigerator for about 2 days in summer and 5 days in winter. Mine stays only for 2 days as we are done soon with it. Make sure to store it in a dry container with lid.
How to Serve Dhaniya Chutney?
One may have this chutney with Bread pakora or vegetable pakora, besan cheela, dosa, or idli. I make a tiranga sandwich specially using it. Its a three bread pieces with layers of butter, tomato ketchup and dhaniya chutney. Its super easy breakfast or evening snack item.
You may also toss a bean salad with it. The simple Indian meal with dal, subji, paratha is dull without this chutney.
Health Benefits of Having Dhaniya
Coriander Leaves are a rich source of fiber, Vitamin A, C, E, K, magnesium, potassium, zinc, iron and calcium.
With almost no cholesterol or saturated fats, dhaniya leaves are promising for a digestive gut and lowering blood pressure. It easily can be included in daily diet by adding chopped leaves to vegetables, dals and gravy dishes.
If for some reason you can't have coriander leaves, you may use ground coriander seeds as a spice to be added in your vegetables.
Drinking coriander seeds water empty stomach is found to be effective home remedy for weight-loss and thyroid issues.
Expert Tips
- Use fresh coriander (dhaniya) leaves. Wash leaves under tap and let them rest in colander to drain extra water.
- Don't add any extra water as it makes a runny chutney.
- Add curd(if using) or onion, garlic and green chilies at the bottom of blender as it makes blending easy.
- Keep Checking by pausing in between.
- Adding a boiled potato makes it really creamy and the chutney doesn't leave water.
FAQ
Rich in fiber, Vitamin C and K, dhaniya leaves are great for having a good gut and.
Though, I prefer consuming the dhaniya chutney as fresh as possible. You may store them in a container with lid in the refrigerator for about 3-4 days.
Firstly use fresh sorted coriander leaves. Still if you find the cilantro chutney bitter, add more fresh mint / cilantro leaves along with little curd. and lemon juice This would help reduce the bitterness.
Stories from Kitchen
As a kid, I dislike dhaniya leaves a lot. so much so that even now, I can have it in the form of chutney but not as leaves. This dislike further extended to methi, sarson and palak leaves.
My mother-in-law was an amazing cook and they way she used to make bathua / methi parathas, I would simply love them. She would make a dough of these leaves unlike my mother who would make a stuffed paratha.
The idea was to have healthy leaves in any form. Slowly, I started having almost all green leafy vegetables. Kids who are a fussy eaters, don't force them but at the same time, make sure that they have these nutritional packed veggies.
How to Make Coriander Dhaniya Chutney (Detailed Recipe)
1)Gather all the ingredients. Roughly chop onions and ambi. Wash the fresh coriander leaves in colander. (you may add few small stems)
2) Transfer onion, garlic, green chillies, leaves, ambi, spices (Red chilly powder, Garm masala, jeera) and salt to blender jar.
3) Blend it by pausing in between. If leaves are freshly washed, they have enough moisture to be blended easily. You may add curd if blending is taking time or 1 tablespoon water at the bottom of jar.
Once it is a smooth paste, you may stop the blender and transfer the chutney to a glass jar.
4) The spicy and tangy Dhaniya Ambi chutney is ready under 5 minutes. Enjoy it with your favourite Pakodas.
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Dhaniya Chutney | Cilantro or Coriander Chutney
Equipment
- Blender
- Colander
Ingredients
- 2 small green chilly can adjust
- ½ medium Ambi (Raw Mango) peel and chop in uneven chunks
- 50 gm fresh Coriander leaves sort them to remove thick stems (small stems are okay to be included)
- 1 teaspoon red chilly powder
- 1 small onion
- 6-7 cloves garlic
- ½ teaspoon Garm Masala
- 1 teaspoon Jeera (Cumin seeds)
- salt as per taste
Instructions
- Gather all the ingredients. Roughly chop onions and ambi. Wash the fresh coriander leaves in colander. (you may add few small stems)
- Transfer onion, garlic, green chillies, leaves, ambi, spices (Red chilly powder, Garm masala, jeera) and salt to blender jar.
- Blend it by pausing in between. If leaves are freshly washed, they have enough moisture to be blended easily. You may add curd if blending is taking time or 1 tablespoon water at the bottom of jar.Once it is a smooth paste, you may stop the blender and transfer the chutney to a glass jar.
- The spicy and tangy Dhaniya Ambi chutney is ready under 5 minutes. Enjoy it with your favourite Pakodas.
Notes
- Use fresh coriander (dhaniya) leaves. Wash leaves under tap and let them rest in colander to drain extra water.
- Don't add any extra water as it makes a runny chutney.
- Add curd(if using) or onion, garlic and green chilies at the bottom of blender as it makes blending easy.
- Keep Checking by pausing in between.
- Adding a boiled potato makes it really creamy and the chutney doesn't leave water.
| Nutrition Facts | |
|---|---|
| Serving size: 1 bowl | |
| Servings: 1 | |
| Amount per serving | |
| Calories | 123 |
| % Daily Value* | |
| Total Fat 1.3g | 2% |
| Saturated Fat 0.1g | 0% |
| Cholesterol 0mg | 0% |
| Sodium 532mg | 23% |
| Total Carbohydrate 24.7g | 9% |
| Dietary Fiber 6.3g | 22% |
| Total Sugars 7.1g | |
| Protein 5.1g | |
| Vitamin D 0mcg | 0% |
| Calcium 132mg | 10% |
| Iron 4mg | 21% |
| Potassium 791mg | 17% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice. | |
Priyanka Goel says
Loved the idea of adding ambi to green chutney! thanks.
Deepti says
Thanks so much Priyanka!