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Green Chutney (Coriander Chutney)

Green Chutney - Learn how to make this bright green chutney with coriander, cumin, lemon juice and chilies.
Course Condiments & Pickles
Cuisine Indian
Level Beginner
Main Ingredient Vegetable
Diet Dairy-Free, Gluten-Free, Low Sugar, Low-Carb, Low-Fat, Pescatarian, Vegan, Vegetarian


  • ½ teaspoon cumin seed
  • ½ teaspoon mustard seed
  • 1 bunch coriander thick stems removed
  • ¼ small onion roughly chopped
  • ¼ cups unsweetened grated coconut (or 1/2 cups fresh pulp)
  • ½ inch 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.