Coriander or mint — which chutney is spicier?

They're similar; adjust heat with the number of green chillies. Coriander chutney is a touch more tangy thanks to extra lemon.

Can I freeze coriander chutney?

Yes. Freeze in small portions; the colour and flavour hold well for up to a month.

What do I serve it with?

Pakoras, sandwiches, chaat, dosa, or as a spread inside wraps and rolls.

Dhaniya (Coriander) Chutney

Name: Dhaniya (Coriander) Chutney
Prep time: 10 min
Total time: 10 min
Yield: 6 servings
Cuisine: Indian
Ingredients: 2.5 cups Fresh coriander leaves; 2 pieces Green chillies; 3 cloves Garlic; 1.5 tbsp Lemon juice; 0.5 tsp Roasted cumin powder; 0.75 tsp Salt; 1 tbsp Anveshan Wood-Pressed Groundnut Oil; 2 tbsp Water

A bright, tangy coriander chutney with green chilli, garlic and lemon, blended smooth with a little Anveshan Wood-Pressed Groundnut Oil.

Time breakdown

Prep Time10 min

Cook Time0 min

Total Time10 min

Ingredients

Fresh coriander leaves
Green chillies
Garlic
Lemon juice
Roasted cumin powder
Salt
💡 You can also use Mustard Oil / Sunflower Oil / Coconut Oil / Black Sesame Oil / Olive Oil as per your preference.
Water

How to Make Dhaniya (Coriander) Chutney

1
Wash the coriander thoroughly and roughly chop, stalks included.
2
Blend the coriander, green chillies, garlic, roasted cumin and salt with the lemon juice.
3
Add the Anveshan Groundnut Oil and just enough water to get a smooth, spoonable chutney.

Tips for the Best Dhaniya (Coriander) Chutney

✓Use the tender coriander stalks too — they carry a lot of flavour and blend smooth.
✓A pinch of sugar or a small piece of jaggery balances the sharpness without making it sweet.