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Cilantro Chutney

Posted on 03/24/2022 at 10:00 AM by Madhu Gadia

Cilantro Chutney


This is one of the most common chutneys served with Indian appetizers and meals. It is as versatile as ketchup and a little bit goes a long way. This tangy hot condiment will perk up any dish.

Prep Time: 10 minutes         
Cook Time: 10 minutes
Makes: 1/2 cup
Serving Size: 1 teaspoon


2 ounces fresh cilantro (about 2 cups)

1/4 cup coarsely chopped onion

1/2 teaspoon cumin seeds

1 tablespoon chopped green chili

3/4 teaspoon salt

1 1/2 tablespoons lemon juice

1 to 2 tablespoons water, if needed

1 teaspoon olive oil


  1. You will use both the cilantro leaves and stems for this chutney. Cut about 1-inch tips of cilantro stems. Cut the cilantro into 1-inch pieces.

  2. Place cilantro, onions, cumin seeds, green chilies, salt, and lemon juice and in a blender jar and blend to a smooth paste. Stop the blender and stir a few times, add water 1 tablespoon at a time if needed to blend the cilantro.

  3. Transfer to a serving container. Stir in olive oil. *Serve immediately or refrigerate until ready to serve.

*Note: Cilantro chutney will keep for up to 2 weeks in the fridge. It will change color to darker green. For longer storage, freeze chutney and thaw at room temperature before serving. 

(Reprinted from New Indian Home Cooking)

Tagged As: cilantro

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