Cookbook:Coriander Chutney

Cookbook | Ingredients | Recipes

Coriander chutney goes well with a papadum or chapati. It is suitable for refrigeration and freezes fairly well. It pairs extremely well with meat and many vegetarian preparations and is commonly served as a condiment with a wide variety of dishes in North Indian cuisine.



  1. Wash the coriander.
  2. Finely chop the onion, chillies, and coriander.
  3. Add the salt, juice, and cumin.
  4. Blend to a fine paste.


  • Can also be made with mint leaves and is called mint chutney. Either variety is also called green chutney.
  • The following can also be added: