Made with fresh cilantro, ginger, green chilies, lemon juice, this Cilantro Chutney is the perfect accompaniment to Indian meals!

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: Not specified
  • Total time: 10 minutes
  • Yield: 1 cup
  • Category: Sides
  • Cuisine: Indian

Ingredients

  • 2 small bunches cilantro (50-60 grams each, hard stems removed)
  • 1 green chili (or to taste)
  • 1/2 inch ginger
  • 1/4 teaspoon roasted cumin powder
  • 1/8 teaspoon chaat masala (optional)
  • pinch black pepper
  • 1/2 teaspoon salt (or to taste)
  • 2 teaspoons lemon juice
  • 1/2 teaspoon sugar
  • 1/4 cup yogurt (plain milk yogurt or plain almond milk yogurt)

Method

  1. Remove all the hard stems/stalks from the cilantro, the tender ones are okay to have and then wash the cilantro.
  2. To a blender add the cilantro leaves, green chili, ginger, cumin powder, chaat masala, black pepper and salt. Also add in lemon juice and sugar. Add yogurt to the blender. I have used vegan yogurt here in this recipe (plain almond milk yogurt). You can also use plain milk yogurt.
  3. Blend it all together to a smooth consistency. If your chutney has a runny consistency, you may add a teaspoon of sev or peanuts to the chutney to make it thicker. Add 1 teaspoon at a time and then go from there.
  4. Keep this cilantro chutney refrigerated and use it as needed. You can also freeze the chutney.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.