Coriander Chutney Recipe – Easy Green Chili & Ginger Dip

Last Updated on 4 months by Neha Deshmukh

Coriander Chutney Recipe – Easy Green Chili & Ginger Dip

Hey everyone! If you’re anything like me, you’re always on the lookout for that one chutney that just elevates everything. Well, look no further! This coriander chutney is a staple in my kitchen – bright, fresh, and seriously addictive. It’s the perfect accompaniment to snacks, meals, and honestly, sometimes I just eat it with a spoon (don’t judge!). Let’s get into it, shall we?

Why You’ll Love This Recipe

This coriander chutney is a game-changer. It’s incredibly easy to make, requiring just a handful of ingredients and about 15 minutes of your time. The flavor is vibrant and zesty, a beautiful balance of fresh coriander, spicy green chilies, and a hint of tang from the lemon juice. Plus, it’s naturally vegan and gluten-free! Honestly, once you make this, you’ll wonder how you ever lived without it.

Ingredients

Here’s what you’ll need to whip up a batch of this deliciousness:

• 2 cups coriander leaves (approximately 30g)
• 2 green chilies (adjust to your spice preference)
• 1-inch ginger piece
• 1 to 2 teaspoons lemon juice (about 5-10ml)
• 1 teaspoon cumin powder (around 5g)
• 1 teaspoon chaat masala (around 5g)
• ½ teaspoon salt (around 3g)
• 1 to 2 teaspoons water (5-10ml)

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference.

• Coriander: Freshness is key here. Look for bright green, perky leaves – they should smell fragrant and not wilted.
• Green Chilies: I usually use serrano peppers for a good kick, but you can use jalapeños for a milder heat, or even Thai green chilies if you’re feeling brave! Remember to remove the seeds if you want to reduce the spice.
• Ginger: Indian ginger tends to be more fibrous than the ginger you might find elsewhere. Peel it well! You can also use a little less if you prefer a milder ginger flavor.
• Chaat Masala: This is the secret ingredient! It adds a lovely tangy, savory, and slightly fruity flavor. It’s a blend of spices you can find at most Indian grocery stores, or online. Don’t skip it – it really makes the chutney sing!

Step-By-Step Instructions

Alright, let’s make some chutney! It’s super simple, I promise.

1. First, give those coriander leaves a really good rinse. You want to get rid of any dirt or grit. Roughly chop them up – no need to be perfect!
2. Now, into your blender (or food processor) go the chopped coriander, green chilies, and peeled ginger.
3. Add the cumin powder, chaat masala, and salt.
4. Squeeze in the lemon juice. This brightens everything up beautifully.
5. Start with 1 teaspoon of water and blend away! You might need to add another teaspoon if it’s struggling, but go slowly – we don’t want a watery chutney. You’re aiming for a smooth, paste-like consistency.
6. Give it a taste and adjust the seasoning if needed. More salt? A squeeze more lemon? Go for it!
7. Transfer your gorgeous green chutney to a bowl. It’s ready to enjoy immediately, or you can pop it in the fridge for later.

Expert Tips

Here are a few things I’ve learned over the years:

• Don’t over-blend! You want a smooth chutney, but over-blending can make it bitter.
• If your chutney is too spicy, add a little more lemon juice or a tiny bit of sugar.
• For a smoother chutney, you can blanch the coriander leaves for a minute before blending.

Variations

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

• Spice Level Adjustments: My family loves it spicy, so I often add an extra chili! But for my friends who prefer milder flavors, I stick to one, or even remove the seeds.
• Vegan Adaptation: Good news – this recipe is already naturally vegan!
• Regional Variations: My friend’s mom, who’s from Maharashtra, adds a small piece of green mango for a lovely tartness. In South India, they sometimes add a few curry leaves for extra flavor.
• Festival Adaptations: This chutney is amazing with Diwali snacks like samosas and pakoras. I always make a big batch during the festival season.

Serving Suggestions

Okay, this is the fun part! What can you eat with this chutney? The possibilities are endless!

• With samosas, pakoras, and other Indian snacks.
• As a dip for grilled vegetables or paneer.
• Spread on sandwiches or wraps.
• Served alongside dal and rice.
• Honestly, I’ve even been known to dollop it on scrambled eggs!

Storage Instructions

Leftover chutney? Lucky you! Store it in an airtight container in the refrigerator. It will stay fresh for about 3-4 days. The color might fade slightly over time, but the flavor will still be fantastic.

FAQs

Got questions? I’ve got answers!

• How long does coriander chutney stay fresh? About 3-4 days in the fridge, in an airtight container.
• Can I make this chutney in advance? Absolutely! It actually tastes even better after the flavors have had a chance to meld.
• What can I serve coriander chutney with? Everything! Seriously, it goes with so many things. See my serving suggestions above for ideas.
• What’s the best way to adjust the spice level? Remove the seeds from the green chilies, or use milder chilies like jalapeños.
• Can I use frozen coriander leaves? While fresh is best, you can use frozen coriander in a pinch. Just make sure to thaw it completely and squeeze out any excess water before blending.

Enjoy! I really hope you love this recipe as much as I do. Let me know in the comments how it turns out for you!