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  • Preeti Shridhar

Coriander Chutney

A classic Indian Chutney which has many variations.

The recipe differs from house to house. It pairs well with a variety of snacks. Sharing a very simple version with you.

To retain the green color add a few ice cubes while grinding it.

You can make it in large quantities and freeze it in an ice tray.

You can use lemon juice instead of raw mango.


Fresh Coriander 50 gms

Ginger 2 tsp

Green chili 2

Grated Raw mango 2 tbsp

Salt to taste

Cumin seeds 1/2 tsp


  1. Wash and roughly chop fresh coriander. Use tender stems also.

  2. Chop green chili and ginger.

  3. Grind everything to a smooth paste, using  ice cubes and little water.

  4. Pour the chutney into a glass bowl.

  5. Taste and adjust salt and lemon juice

  6. Stays fresh in the fridge upto a week.


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