Dhania (Coriander) ki Chutney

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Dhaniya Ki Chutney — a fresh, zesty coriander (cilantro) chutney that's a classic accompaniment for chaats, samosas, kebabs, sandwiches, and more. Bright, herbaceous, and easy to make, this chutney can be adjusted for spice, tang, and texture to suit your taste.

2 weeks ago

Prep Time 10 min
Cook Time 0–2 min (blending)
Servings About 1 cup

Ingredients

2 cups fresh coriander leaves (stems trimmed)

1/2 cup fresh mint leaves (optional, for brightness)

2 green chillies (adjust to taste)

1 small piece ginger (about 1 tsp), peeled

1–2 tbsp lemon juice (to taste)

1/2 tsp roasted cumin powder, 1/2 tsp chaat masala (optional), salt to taste

2 tbsp plain yogurt (optional, for creaminess)

2–4 tbsp water (for blending)

Nutrition Facts (per 2 tbsp)

Calories 15
Total Fat 0.2 g
Total Carbohydrate 2 g
Protein 0.8 g

*Approximate values; depend on exact ingredients used.

Instructions

1 Wash coriander and mint leaves thoroughly and pat dry to remove excess water.
2 In a blender or food processor, add coriander leaves, mint (if using), green chillies, ginger, roasted cumin powder, chaat masala (if using), salt, and lemon juice.
3 Add 2 tbsp plain yogurt or 2–4 tbsp water to help blending. Pulse until you get a smooth or slightly coarse chutney, depending on preference. Scrape down sides and blend again if needed.
4 Taste and adjust salt, lemon, or spice. If too sharp, add a touch more yogurt or a pinch of sugar to balance.
5 Transfer to a sterilized jar and refrigerate. Use within 5–7 days for best freshness.

Storage Tips

1 Store in an airtight sterilized jar in the refrigerator for up to 5–7 days. Keep the surface level, and use a clean spoon each time.
2 Freeze in ice-cube trays for 1–2 months; transfer frozen cubes to a zip-lock bag and use as needed. Thaw before serving.

Pro Tips

1 Dry the herbs well — excess water makes the chutney watery and shortens shelf life.
2 Adjust green chillies and lemon to balance heat and tang. A small pinch of sugar can round out acidity.
3 For a nutty depth, add 1 tbsp roasted peanuts or roasted chana dal while blending.
4 To preserve bright green color, blanch the coriander for 10–15 seconds in boiling water, immediately transfer to ice water, drain, and blend (optional).