Coriander and Green Chili Chutney

This is the most versatile chutney among all the other chutneys, going well with almost anything. It has a fresh flavor from the coriander, spiciness from the green chili and a hint of sourness from lemon.

You can pair it with:

  • parathas
  • rice dishes
  • pakoras and samosas
  • snacks
  • lentils
  • tikkas and kababs

Since my kids don’t like it too spicy, I have to go mild on the spices for everyday meals. This chutney is my way to add a kick to my plate as I can add it separately. I always make a big batch and store it in the fridge. It stays good in the fridge for up to a week or in the freezer for up to 6 weeks.

Apart from serving it as a side, you could also mix it with yogurt to make a raita, or add to your beaten eggs to make an omelette, or even use it to marinate your meat. Growing up we used to have this chutney almost every day with daal-chawal (rice and lentils), so it holds a special place for me. I have yet to find a person who doesn’t like this chutney (well, unless you have coriander).

Here is the super easy method:


  • 2 cups fresh coriander
  • 3-5 spicy green chilies (adjust according to preferred spice level)
  • 1 garlic pod
  • juice of 1/2 lemon
  • 1 tomato
  • 1/2 tsp black salt (substitute regular salt)


  1. Put everything into a blender (put coriander on the bottom and tomatoes on top to keep the it from flying away from the blades).
  2. Blend until everything is smooth. (Do not add any water, but move the ingredients by shaking the jar a bit, if they get stuck).
  3. Transfer to an airtight container and store in the fridge for up to a week of freeze for up to 6 weeks. (Always use a dry and clean spoon while serving, to avoid spoilage)


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