Cilantro Chutney Recipe

Fresh cilantro chutney is a great accompaniment to many different Indian dishes, such as: sandwiches, samosas, dhoklas, bhel and ragada patties.

Today, I’m sharing with you my favorite cilantro chutney recipe, which I learned from my mom. This recipe is super versatile and you can adjust it to your liking.


Cilantro Chutney


  • Cilantro – 1 bunch
  • Peanuts – 15 seeds
  • Ginger – ½ inch piece
  • Serrano Chili peppers – 1
  • Thai chilies – 2
  • Garlic – 1 large clove
  • Lemon juice to taste
  • Salt to taste
  • Sugar to taste
  • 3-4 tbsp of water


  1. Combine all ingredients into a blender.
  2. Blend into a smooth, thick paste.


  • Peanuts are used as a binding ingredient in this recipe. As an alternative, you can use 1 tsp of sesame seeds.
  • For a milder chutney, omit the Thai chilies.
  • Instead of making a cilantro chutney, you can do a mix of half cilantro and half mint.
  • If you have leftover chutney, use an ice cube tray to freeze. Once frozen, pop out the chutney cubes and store in an airtight container or zip top bag. I like to double the recipe and make an extra batch for when I’m short on time. Honestly, fresh chutney is best!



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