Imagine munching on your favorite pakodas and suddenly you stop midway realizing that you have run out of chutney. How tragic right? Indian snacks and chutneys are destined to be together. Together, they bring the best of flavours that simply makes us drool. There is an array of chutneys in Indian cuisine, and each has its own special place, but green chutney will be etched in History as one of India's most beloved condiments of all times. The sapid flavors of the condiment made with only a handful of ingredients makes the dish super impressive. In India, you wouldn’t be able to find any vendor who is selling snacks like samosa, kachori or pakoras without serving you a gracious amount of hari chutney. Such is its place in our daily lives. 

Coriander chutney or more commonly known as dhania chutney is a staple dipping sauce in Indian cuisine. It can amp up any snack from sandwiches, fritters, patties to burgers, fries et al. Moreover, coriander is also rich in vitamin C and vitamin K which makes it healthier to enjoy the chutney in seasons like summer where we need vital nutrients to boost our immunity. Coriander chutney can be made in a jiffy and can be stored for a longer period of time. Here’s the recipe.


  • 1 cup coriander leaves, roughly chopped
  • 2-3 nos. green chillies, chopped
  • 1 inch ginger, roughly chopped
  • ½ tsp cumin powder
  • ½ tbsp lemon juice
  • ½ tbsp Chaat masala or as required
  • Salt to taste
  • 1-2 tbsp water


1. In a blender, add the coriander leaves, ginger and green chillies. You can reduce and increase the spiciness of chillies according to your needs.

2. Then add lemon juice, cumin powder, salt, chaat masala and water.

3. Blend all the ingredients together for at least 40-50 secs or until it has become smooth.

4. Check the taste of the chutney. If needed you can add salt or any other spices according to your needs.

That’s it. Your delightful chutney is ready.