Indian Food is absolutely dull without an amazing spicy green chutney. This Coriander or Cilantro Chutney recipe is full of spicy, savory, and tangy flavors of raw mango, Green chilies, onion, and garlic.
Cilantro Chutney is an Indian Mango Chutney (dip) made with fresh coriander leaves, green chilies, and is flavored with onion and garlic.
When I make this chutney in Navratri, I simply omit the onion and garlic; it tastes better than this version.
The best thing about this Coriander Chutney Recipe is the use of absolutely fresh ingredients that not only add rich flavor but also give it a vibrant green color. This chutney tastes best as it's a creamy smooth puree of fresh cilantro leaves along with raw Mango.
That's true for every Indian household in the North. It's a perfect accompaniment to Indian snacks like Onion Fritters, Air Fryer Paneer Tikka, or rice dishes like jeera rice.
I am in awe of Indian green chutney and I am sharing my 3 versions with you- Cilantro Mango Chutney, Cilantro Mint Curd Chutney, and Cilantro Coconut Chutney.
You may try popular Indian Chutneys from the blog: Spicy Indian Hummus, Onion Tomato Chutney for Dosa, Indian Onion Chutney For Poppadoms, and Beetroot Raita or Dip.
Jump to:
- Ingredients For Cilantro Mango Chutney
- Method 1 How to Make Indian Cilantro Chutney With Mango
- Ingredients For Cilantro Mint Curd Chutney
- Method 2 How To Make Easy Mint Cilantro Chutney
- Tip
- Ingredients For CiLantro Coconut Chutney
- Method 3 How To Make Coconut Cilantro Chutney
- How to Serve Coriander Chutney?
- Expert Tips
- Recipe FAQs
- Stories from Kitchen
- Coriander Chutney Recipe (Indian Mango Cilantro Chutney)- 3 WAYS
Ingredients For Cilantro Mango Chutney
See the recipe card for full information on ingredients and quantities.
- Fresh Cilantro Leaves (or Dhaniya leaves)- Cilantro is the essential 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.
- Cumin
- Raw Mango
- Onion and Garlic
- Green Chilies
- Red Chili powder
- Amchur
- Salt
Method 1 How to Make Indian Cilantro Chutney With Mango
Step 1 Gather, wash and chop
Gather all the ingredients. Roughly chop onions and ambi (raw mango). Wash the fresh coriander leaves in colander. (you may add few small stems)
Step 2 Add everything into Blender
Transfer onion, garlic, green chilies, leaves, raw mango chunks, spices (Red chilly powder, Garam masala, jeera) and salt to blender jar.
Step 3 Blend to Make a Smooth Paste
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 of water at the bottom of the jar.
Once it is a smooth paste, you may stop the blender and transfer the chutney to a glass jar.
Step 4 Serve It
The spicy delicious coriander chutney is ready in under 5 minutes. Enjoy it with your favorite fritters or dunk it into a sandwich for a snack!
Ingredients For Cilantro Mint Curd Chutney
- Fresh Cilantro Leaves and Fresh Mint Leaves: The combination of both these fresh greens adds an amazing flavor to this green chutney.
- Onion, Garlic
- Raw Mango- The raw mango or kacche aam or ambi makes a perfect tangy chutney. You may use fresh lemon juice or lime juice too.
- Cumin
- Amla- (optional) Adding amla to chutney adds a tangy and sour flavor. I have added half an amla or else the chutney may taste too sour.
- Green Chillies
- Curd- Makes the color of chutney just like served at Indian restaurants. You may swap it for vegan curd to make it vegan.
- Salt and Red chili powder. normal salt works well. You may add black salt too.
Method 2 How To Make Easy Mint Cilantro Chutney
Step 1 Sort the Coriander and Mint leaves
Sort the dhania and Pudina leaves. While we may use cilantro stems, mint stems are very thick and hard and should be avoided.
Rinse them in a bowl of water and transfer them to a colander.
Step 2 Chop Onion and Garlic
While the leaves drain water, roughly chop all the ingredients. Add chopped onions, garlic, raw mango, and green chilies to a food processor for blending.
Add drained mint leaves and cilantro leaves along with cumin, salt, curd, and red chili powder. Blend to make a smooth paste. It takes 1 minute to blend it completely.
Tip
Make sure that you don't add any water. We have just now washed the leaves and they have sufficient water or else the dip would be runny.
Step 3. Serve It
Serve the cilantro-mint chutney with Indian appetizers or add it to your salad/buddha bowls for an amazing quick snack!
Ingredients For CiLantro Coconut Chutney
See the recipe card for exact measurements of the ingredients.
- Fresh Cilantro- I sort the fresh cilantro leaves keep them in a dry newspaper in the refrigerator and wash them just before use.
- Grated Coconut- Both fresh and dry coconut work well. I have used dry coconut in grated form.
- Peanut- Peanuts add texture to this chutney. You may also use roasted chana dal.
- Green Chilies- I never make any chutney without green chilies. Adjust the heat.
- Amchoor Powder: Dry mango powder or amchur powder adds perfect tangy flavor. You can also add ambi (raw mango) or tamarind paste.
- Lemon Juice- Fresh lemon juice. I love tangy flavor a lot.
- Onion and Garlic
- Salt
Method 3 How To Make Coconut Cilantro Chutney
Step 1. Prep the ingredients
Wash the cilantro thoroughly and roughly chop it. Grate the coconut. Roughly chop the onion and garlic. You may use raw or roasted peanuts. I had a pack of roasted peanuts.
Step 2. Blend the ingredients
In a blender, add cilantro, grated coconut, roasted peanuts, onion, garlic, green chilies, lemon juice, amchoor powder, and salt.
Add little water if needed.
Step 3. Serve It
Serve fresh Cilantro Coconut chutney with dosa, idli, or rice.
How to Serve Coriander Chutney?
For Indian meals, you may team this coriander chutney with Indian dishes like Dal, Ragi Paratha, and onion or pour it over Veg Pulao.
You may dunk it into a burger, Veg Beet Wraps, or sandwich for a light snack or have it with Indian snacks like onion fritters, Air Fryer Paneer Tikka, Paneer Tikka Oven, Sweet Potato Fritters.
Expert Tips
- Use fresh coriander (dhaniya) leaves. Wash leaves under the tap and let them rest in a colander to drain extra water.
- Don't add any extra water as excess water makes a runny chutney.
- Add curd(if using) or onion, garlic, and green chilies at the bottom of the blender as it makes blending easy.
- Keep Checking the food processor by pausing in between.
- Adding a boiled potato makes it creamy and the chutney doesn't leave water.
- 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.
Recipe FAQs
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 disliked coriander leaves a lot. So much so that even now, I can have it in the form of chutney but not as leaves. This dislike was not limited to cilantro but I hated all winter greens: 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 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.
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Coriander Chutney Recipe (Indian Mango Cilantro Chutney)- 3 WAYS
Equipment
- Blender
- Colander
Ingredients
Ingredients for Cilantro Mango Chutney
- 2 small green chilly can adjust
- ½ medium Ambi (Raw Mango) peel and chop in uneven chunks
- 1 cup fresh Coriander leaves (sorted and pressed) 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 Garam Masala
- 1 teaspoon Jeera (Cumin seeds)
- salt as per taste
Ingredients for Cilantro Mint Curd Chutney (Pls note all ingredients are same as above, I am listing the additions below)
- 2 tablespoon curd
- ½ cup sorted mint leaves (pressed)
- ¼ tablespoon chopped amla optional
Ingredients for Cilantro Coconut Chutney (Pls note all ingredients are same as above, I am listing the additions below)
- 1 tablespoon peanuts roasted
- 1 cup dry coconut grated
Instructions
For Cilantro Dhaniya Mango Chutney
- 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.
- PLS NOTE: For the other methods, the process is essentially same- sort, wash, put in colander and grind all ingredients to make chutney. For coconut dhaniya chutney, I have roasted peanuts and skipped raw mango.
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!
Lizzy Joseph says
This Cilantro Dip was a super hit in the family! I loved the tangy and spicy flavors. Thanks.
Deepti says
So glad to know this, Lizzy. Thanks.