This cilantro chutney recipe makes an especially versatile and tasty Indian spread. Try it today!
I love it when a good food story comes together for a recipe. I have to admit, though, I have nothing for this one. There’s no history behind this recipe.
I didn’t make it for a particular occasion and it’s not a crazy food experiment of mine. Cilantro chutney, also known as coriander chutney, is simply a staple condiment for a lot of Indian food.
You may have seen it served with papadum or samosa at a restaurant. It also makes a great sandwich spread and is a key component of a variety of Indian street food such as ragda pattice and bhel puri. You will often find that it’s paired with a brown chutney also known as tamarind date chutney.
Interestingly, I’ve learned from talking to friends and my mom that there’s no right way to make it. My ingredient list is really basic and purely cilantro-based because I like it that way. However, it is often also made with additional ingredients such as mint, cumin, and ginger.
The chutney can be made as thin or thick as you want depending on how you use it. For a sandwich spread, like the one I use on my cucumber sandwiches, I keep it thick. If dipping samosas, I thin it out with water.
The one challenge to making it thick is trying not to add so much water in the grinding process. I have a small wet and dry grinder that works really well. A regular blender requires more water to get the cilantro to a paste. For this reason, some cooks will add a handful of peanuts, unsweetened coconut or roasted Indian chickpeas as a thickener.
This cilantro chutney is great when fresh but also freezes well. It also has simple ingredients and is very quick to make. It’s definitely not just for Indian food. It’s just as delicious with a sandwich, wrap, tortilla chips, or just plain bread. Pin it and save it for later!
This cilantro chutney recipe was originally posted on Food Fanatic so be sure to visit it there.