Green Dhania Chutney

The green chutney is made with coriander (cilantro) leaves – and is a spicy, key item for Indian chaat items like bhel puri, sev puri – as well as a side for tikkis, samosas, vadas etc. You can also spread this chutney for sandwiches. There are several versions of this chutney. This version does not include onion/garlic. 

Here’s my version of the chutney. 


Coriander (cilantro) leaves: half a bunch
Lemon: 1
Green chillies: 5-6 (you can vary the spice level as per your taste)
Cumin seeds: 1 teaspoon
Peanuts peeled: 2 tablespoons
Sugar: 1 teaspoon (optional but adds to the taste)
Salt to taste 


  1. Clean and wash the coriander leaves and stalks. Chop roughly.
  2. Also, chop the green chillies roughly.
  3. Squeeze the juice from the lemon.
  4. Grind the coriander leaves and green chillies with lemon juice to a smooth paste in a chutney jar or a blender. You may add a little water to help grinding.
  5. Transfer to a bowl.
  6. Dry roast the peanuts and cumin seeds in a kadhai till the peanuts are slightly browned. Set aside to cool.
  7. Powder the dry ingredients to a coarse powder. Take care that the peanuts are not ground too fine as they will release their oils.
  8. Add this powder to the bowl to mix the chutney. Also, add the salt and sugar to the bowl. Mix well to achieve a smooth consistency for chutney. Check and adjust the salt.
  9. Refrigerate the chutney in an airtight container till you want to use it. It stores for up to a week in the fridge. The chutney is ready for use in chaats or as an accompaniment to snacks.
  10. green-chutney.jpg


One Response to “Green Dhania Chutney”

  1. […] even really know what they are either!  (Actually, upon further research, I think that the green dhaniyah chutney is a side topping for the naan I usually get from our local Indian restaurant, which is awesome.) […]

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