Refreshing Cucumber & Coriander Chutney Recipe – Easy Indian Salad

Last Updated on 2 months by Neha Deshmukh

Refreshing Cucumber & Coriander Chutney Recipe – Easy Indian Salad

Hey everyone! If you’re anything like me, you love a good chutney. It just elevates everything, doesn’t it? This cucumber and coriander chutney is one of my absolute go-to’s, especially during the warmer months. It’s so incredibly refreshing, and honestly, it comes together in minutes. I first made this when I was craving something light and flavorful to go with my biriyani, and it’s been a staple ever since!

Why You’ll Love This Recipe

This isn’t just any chutney; it’s a burst of freshness in every bite! It’s super easy to make, requires minimal cooking (basically none!), and is incredibly versatile. Perfect as a side with your favorite Indian dishes, a dip for snacks, or even just a light and healthy salad. Plus, it’s packed with flavour – the coriander and mint are just divine.

Ingredients

Here’s what you’ll need to whip up this delightful chutney:

• 1 cup coriander leaves (about 30g)
• ½ cup mint leaves (about 15g)
• 1 green chilli (adjust to your spice preference!)
• 1 small piece of ginger (about 1 inch)
• ½ lime juice (from about 1 lime)
• Salt to taste
• 3 cucumbers

Ingredient Notes

Let’s talk ingredients for a sec! Freshness is key here. Really, use the freshest coriander and mint you can find – it makes all the difference.

• Green Chilli: The heat level of green chillies can vary hugely depending on where you are. Start with one and taste as you go. If you like things mild, remove the seeds!
• Lime Juice: Freshly squeezed lime juice is a must. Bottled just doesn’t compare. A good quality lime will give you that lovely zing.
• Coriander & Mint: Don’t be shy with the greens! They are the stars of the show.

Step-By-Step Instructions

Alright, let’s get cooking (well, blending!). It’s seriously simple.

1. First, roughly chop the coriander and mint leaves. No need to be perfect here!
2. Add the chopped coriander, mint, green chilli, ginger, lime juice, and salt to a blender.
3. Blend everything into a smooth, vibrant green paste. You might need to add a tiny splash of water if it’s struggling to blend, but try to keep it thick.
4. Now, dice your cucumbers into bite-sized pieces.
5. In a bowl, mix the diced cucumbers with 2-3 tablespoons of the freshly made chutney.
6. Give it a good mix, and that’s it!

Expert Tips

A few little things I’ve learned over the years:

• Don’t over-blend the chutney. You want a nice texture, not a watery sauce.
• Taste and adjust the seasoning! Everyone’s palate is different.
• If you want a smoother chutney, you can strain it through a sieve after blending.

Variations

Want to switch things up? Here are a few ideas:

• Spice Level Adjustments: Add more green chillies for extra heat, or a pinch of red chilli powder. My friend, Priya, loves adding a tiny bit of asafoetida (hing) for a unique flavour.
• Alternative Herbs: Feel free to experiment with other herbs like parsley or cilantro.
• Using Store-Bought vs. Homemade Chutney: In a pinch, you can use store-bought coriander chutney, but honestly, homemade is so much better.
• Serving as a Dip: This chutney makes a fantastic dip for samosas, pakoras, or even vegetable sticks.

Serving Suggestions

This chutney is incredibly versatile! Here are a few of my favourite ways to enjoy it:

• With biriyani – a classic pairing!
• As a side dish with any Indian meal.
• As a refreshing salad on a hot day.
• Spread on sandwiches or wraps for a flavour boost.

Storage Instructions

Leftover chutney? No problem! Transfer it to an airtight container and refrigerate for up to a week. The colour might fade slightly over time, but it will still taste delicious.

FAQs

Let’s answer some common questions:

• How long does this chutney stay fresh? Up to a week in the refrigerator in an airtight container.
• Can I make this chutney in advance? Absolutely! It actually tastes even better after the flavours have had a chance to meld.
• What if I don’t have fresh lime juice? Lemon juice can be used as a substitute, but lime is preferred for its unique flavour.
• Can I freeze this chutney? Yes, you can! Freeze in small portions for easy use.
• Is this chutney suitable for those with sensitive stomachs? Green chillies can sometimes cause discomfort. You can reduce the amount or omit them altogether.

Enjoy! I really hope you give this recipe a try. Let me know what you think in the comments below. Happy cooking!