If you have been craving coriander chutney, this classic version delivers everything you love about the original. The electric-green sauce that slathers life into every chaat, sandwich and curry on the Indian table. It is simple, honest cooking — the kind of dish Indian home kitchens have turned out for generations, and one you can master on the first try.
Why This Coriander Chutney Recipe Works
Fresh coriander, mint and tamarind do the heavy lifting here, so every ingredient has a job. Nothing is complicated and nothing is wasted — coriander chutney is proof that a hot pan and a short list of good ingredients beat a long recipe every time.
A Note on Ingredients
Both herbs must be washed and picked over with care — grit hides in coriander. Tamarind supplies the sour backbone of this coriander chutney; soak it until the pulp slides off the seeds.
How to Make Coriander Chutney, Step by Step
Soak seedless tamarind until soft, then squeeze out the pulp. Grind coriander, mint, green chili and onion to a fine paste with the tamarind pulp and salt, and blend the coriander chutney until completely smooth.
Tips for the Best Coriander Chutney
- A spoon of yogurt thins it out luxuriously for dosa.
- Taste after blending — tamarind sourness varies by batch.
- It freezes in ice-cube trays for instant portions.
Make Ahead and Storage
Keeps one week refrigerated in an airtight jar.
More Indian Recipes to Try
When you are ready for your next Indian project, browse all of our tested recipes or dig into our cooking guides. A great next step is our Chapati — and for the background of the dish, this overview of chutney is worth a read.
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Featured photo: Sanyabolia — CC BY-SA 4.0, via Wikimedia Commons.
