Green Chutney (Coriander Chutney)

Green Chutney

Green chutney, also known as coriander or hari chutney, is a refreshing Indian condiment that goes with nearly everything from samosas to seafood to chaat. At its core, green chutney is a puree of coriander, chilies and lemon juice with different regional variants calling for the addition of various spices and flavourings.

For this green chutney, I’ve added coconut, which gives it a southern flair, where coconut palms dot the landscape. By toasting the spices, you release the essential oils which is what gives the spices their aroma, making them more pungent and breathing new life into a spice that may have been sitting in your pantry for some time.

I’m sure I’ve brought this up before, but I am a condiment fiend. One look in my fridge, with all its jars, tubes, and bottles will convince even a skeptic of this affliction. But even amongst this plethora of chutneys, relishes, mustards and sauces, the clear plastic tub of green chutney has a special place right up in front, because I use it so often. For breakfast, it goes great with potatoes or eggs, for lunch, it can go into sandwiches or salads, and for dinner, the possibilities are endless. It works especially well with seafood, be it seared scallops or grilled fish. I’ve even been known to serve green chutney atop sashimi with smoked salt.

Once made, this verdant chutney will keep for a week or two (depending on how much salt and water you add) in a sealed container and it freezes well.

Green Chutney

1/2 tsp cumin seed
1/2 tsp mustard seed
1 bunch of coriander, large stems removed
1/4 small onion roughly chopped
1/4 C unsweetened grated coconut (or 1/2 C fresh coconut pulp)
1/2″ piece of ginger roughly chopped
2 Serrano chilies (or other spicy green chili)
2 lemons juiced
salt to taste

Put the cumin seed and mustard seed in a small heavy bottomed pan and roast over heat until the spices are fragrant, but be careful not to burn them. The key is to keep the spices constantly moving in the pan by shaking it with a swirling motion.

Put the spices in a spice grinder and pulverize.

Add everything including the toasted spices into a blender and blitz until smooth. Add some water if the chutney is too thick then adjust salt to taste.

Stored in an airtight container in the fridge your green chutney should last at least 1 week.

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  • http://colloquialcookin.canalblog.com/ colloquial cook

    The green mango chutney you brought over for “hotdogs on the roof” was another great illustration of your godsent affliction. Ah, sweet sweet disease.

  • http://colloquialcookin.canalblog.com colloquial cook

    The green mango chutney you brought over for “hotdogs on the roof” was another great illustration of your godsent affliction. Ah, sweet sweet disease.

  • http://kitchensidecar.blogspot.com katiek @kitchensidecar

    lookin’ good. The coconut is compelling…

    You should submit this to weekend wokking… cilantro is the ingredient of the month…

  • http://kitchensidecar.blogspot.com/ katiek @kitchensidecar

    lookin’ good. The coconut is compelling…

    You should submit this to weekend wokking… cilantro is the ingredient of the month…

  • http://bigboldbeautifulfood.blogspot.com/ Ninette

    Lovely!

  • http://bigboldbeautifulfood.blogspot.com/ Ninette

    Lovely!

  • http://onlinepastrychef.wordpress.com/ Jenni

    Green chutneys are so refreshing! I love mine with a huge handful of mint thrown in. Perfect on papadam:)

  • http://onlinepastrychef.wordpress.com/ Jenni

    Green chutneys are so refreshing! I love mine with a huge handful of mint thrown in. Perfect on papadam:)

  • http://www.eatshowandtell.com/ Howard

    The colours are amazing and it looks very fresh as well. Chutneys I find are a life saver when I’m feeling less inspired when cooking up some meat or seafood!

  • http://www.eatshowandtell.com Howard

    The colours are amazing and it looks very fresh as well. Chutneys I find are a life saver when I’m feeling less inspired when cooking up some meat or seafood!

  • http://www.deglazeme.blogspot.com/ Christina@DeglazeMe

    This is probably my favorite condiment when I go out for Indian, and I’ve never even considered making it at home! Yours is beautiful — the color, texture, everything. And I bet it is delicious!!

  • http://www.deglazeme.blogspot.com Christina@DeglazeMe

    This is probably my favorite condiment when I go out for Indian, and I’ve never even considered making it at home! Yours is beautiful — the color, texture, everything. And I bet it is delicious!!

  • http://allthingsnice.typepad.com/ Syrie

    Marc this must have smelled and tasted amazing. I love hari chutney and always have to order extra. I can’t wait to try this!

  • http://allthingsnice.typepad.com Syrie

    Marc this must have smelled and tasted amazing. I love hari chutney and always have to order extra. I can’t wait to try this!

  • http://croquecamille.wordpress.com/ Camille

    I love green chutney, and I agree with Jenni – I like it when it has a hint of mint. Toasting the spices is definitely the way to go. Plus, it makes the kitchen smell amazing!

  • http://croquecamille.wordpress.com Camille

    I love green chutney, and I agree with Jenni – I like it when it has a hint of mint. Toasting the spices is definitely the way to go. Plus, it makes the kitchen smell amazing!

  • http://www.sevenspoons.net/ tara

    Mint is a lively, fresh addition, and I will often throw in a few leaves to the mix. Masala dosas just aren’t the same without a healthy mound of dhania chutney alongside.

  • http://www.sevenspoons.net tara

    Mint is a lively, fresh addition, and I will often throw in a few leaves to the mix. Masala dosas just aren’t the same without a healthy mound of dhania chutney alongside.

  • http://thesecondpancake.typepad.com/ Tim

    I love the colour. Have you ever tried this with tamarind standing in for lemon? It has the great fresh sourness of the lemon but with that distinctive tamarind taste that goes so well with Indian food.

    • marc

      Nope haven’t tried it. I usually make tamarind chutney as a separate condiment, and love them mixed together.

  • http://thesecondpancake.typepad.com Tim

    I love the colour. Have you ever tried this with tamarind standing in for lemon? It has the great fresh sourness of the lemon but with that distinctive tamarind taste that goes so well with Indian food.

    • marc

      Nope haven’t tried it. I usually make tamarind chutney as a separate condiment, and love them mixed together.

  • http://aromasysabores-heidileon.blogspot.com/ heidileon

    that’s it? that easy? wow, I thought cilantro chutney was more complicated and now that I read your post, I feel like wow, this is a revelation! I’m completely crazy for cilantro and specially for cilantro chutney.

    I’m gonna make it right now. Seriously, even though I don’t have grated coconut on hand I will experiment and will substitute the water per coconut milk….tell you later!

  • http://aromasysabores-heidileon.blogspot.com/ heidileon

    that’s it? that easy? wow, I thought cilantro chutney was more complicated and now that I read your post, I feel like wow, this is a revelation! I’m completely crazy for cilantro and specially for cilantro chutney.

    I’m gonna make it right now. Seriously, even though I don’t have grated coconut on hand I will experiment and will substitute the water per coconut milk….tell you later!

  • Josh

    This is a standard in my kitchen with the addition of mint and minus the coconut…scoop this into a plain greek style yogurt as an awesome marinade/ sauce for grilled lamb rib chops.

  • Josh

    This is a standard in my kitchen with the addition of mint and minus the coconut…scoop this into a plain greek style yogurt as an awesome marinade/ sauce for grilled lamb rib chops.

  • http://korasoi.blogspot.com/ Sanjana

    Beautiful recipe and gorgeous pictures (as per usual)! I sometimes find big bunches of cilantro (coriander over here in the UK) cheap in my loacl Indian/Pakistani grocery store so I make green chutney similar to this and keep it in the fridge so it’s handy when I’m making curries, soups, pastas and even sandwiches- It just gives the little kick dishes sometimes need!

  • http://korasoi.blogspot.com Sanjana

    Beautiful recipe and gorgeous pictures (as per usual)! I sometimes find big bunches of cilantro (coriander over here in the UK) cheap in my loacl Indian/Pakistani grocery store so I make green chutney similar to this and keep it in the fridge so it’s handy when I’m making curries, soups, pastas and even sandwiches- It just gives the little kick dishes sometimes need!

  • Prashant

    Hi guyz ,

    My version slightly easy and quick to make and no mess ;-)

    Ingredient
    • Coriander 3-4 bunch
    • 1 garlic clove ( big one)
    • 1 fist full peanuts
    • Green chillies ( as per taste  )
    • Salt ( as per taste)

    Method
    Put everything in a blender and puree it till it becomes smooth, add water in small quantity if required. Overall it should be quite thick paste and should look like pesto only lighter in colour.

    That’s it , its that easy to make.

    • Sugudsl

      I just sauted the abv ingredients with a spoonful of oil before blending. For the peanuts i took dried raw ones, sauted it separately without oil, removed the skin and added to ingredients at the end. God…..IT WAS DIVINE….!!!!!!!!!!!!

  • Prashant

    Hi guyz ,

    My version slightly easy and quick to make and no mess ;-)

    Ingredient
    • Coriander 3-4 bunch
    • 1 garlic clove ( big one)
    • 1 fist full peanuts
    • Green chillies ( as per taste  )
    • Salt ( as per taste)

    Method
    Put everything in a blender and puree it till it becomes smooth, add water in small quantity if required. Overall it should be quite thick paste and should look like pesto only lighter in colour.

    That’s it , its that easy to make.

  • Jennifer

    I've never made or eaten chutney. Would this go with a rice dish? Like a vegetable biryani?

    • MARCK AJINOMOTO

      YES CHUTNEY IS LIKE SAUCE ..SPREAD ON ANYTHING , AND NJOY ..IT ADDS FLAVOUR, AROMA , NUTRITION..ABOVE ALL TASTE !!

  • norecipes

    Yep, it's a refreshing condiment so as long as you like the flavors
    you could use it for just about anything.

  • Ritesh

    hi buddy no but you can make sandwichs as well as you can eat with bread yahh for the taste you can put some chutney in the rice….. idiot u have to learn how to cook the food sry but you will need dfntly need one day remember me ……

  • http://diptea-esque-ish.blogspot.com/ Dip-tea

    Absolutely stunning blog you got here Marc. Bravo!

  • James Jezioro

    Excellent “non recipe” recipe. I especially like how you captured the essence of variation in chutney recipes (as I’m certain readers have looked elsewhere at the myriad of sources), and the need for toasting the spices, while remaining completely clear in direction. Nicely done! James J in Toronto.

  • Lara

    I’ve had this at a restaurant as a dressing on a leafy salad with raw 2 minute noodles broken on top. It was delicious and I look forward to trying it at home now!

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  • Wrstewart

    This is a great and very authentic recipe (we actually compared it to some chutney from our favorite Indian take-out and liked this better). I didn’t have any coconut, so I just left it out. I had a small shallot that I needed to use up and substituted that for the onion. I knew enough to use lemon juice, hot pepper, salt, and cilantro; thanks for letting me know about the other ingredients.

  • Chatur_singh2star

    alia banda

  • Dawn

    Delicious.  I have been trying to get the recipe from an Indian friend for years, and she is not giving it up.  This is VERY close to hers, and she makes the best I have ever had.  I also did not have the coconut, but will the next time.

  • Anuradhanemali

    Yaa delicious if u fry coriander with mustard and methy seeds powder and griNd with tamarind little jaggery

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  • Paul Kern, PMP

    After sifting through many recipes, and talking to several friends who say Green Chutney is Mint based, we found this recipe is very good with the addition of one bunch of mint for 2 bunches of cilantro. We didn’t have fresh lemon, so instead of the standard two to one ratio of tablespoons of lemon juice to one squeezed lemon, use 1.5 tablespoons tablespoons per lemon, and ignore the extra leaves from mint. Excellent recipe!

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