Spicy and Tangy Coriander Chutney

Spicy and Tangy Coriander Chutney

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Recipe for authentic home-made coriander chutney - This may be a common dish, but I decided to add in some variations. This fresh chutney can be served with any of the evening snacks, dosa, used as a spread for sandwich, or as per your liking! Try to play with it and see what works for you!

Spicy and Tangy Coriander Chutney recipe - How to make Spicy and Tangy Coriander Chutney

Preparation Time:    Cooking Time:    Total Time:     Makes 25 to 30 teaspoons
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2 cups chopped coriander (dhania)
10 to 15 green chillies
10 pieces classic salted potato wafers
1 tbsp olive oil
salt to taste
1 tsp sugar
15 to 20 small garlic (lehsun) cloves
1 lemon
1/2 tsp cumin seeds (jeera)
1/2 inch (12 mm) piece ginger (adrak) (optional)

  1. Combine all the ingredients along with 5 tbsp water in a mixer and blend into a smooth paste.
  2. Store the chutney in an air tight container. This chutney can be stored for a good 10 days.
  3. Your chutney is now ready to be served with any dish of your choice!