Coriander chutney is one of the favorite chutneys in our family. Have it as a dip, sandwich spread or use it in chats. A delicious blend of Coriander leaves, chili, garlic and tomato compliments any dish you eat.


  • Fresh Coriander/cilantro leaves – 1 Cup
  • Green chilies- 2
  • Garlic-2-3 cloves
  • Lemon – 1 small
  • Salt- to taste
  • Tomato- 1 small cut into pieces


  • Wash and chop Coriander leaves.
  • Add coriander leaves, green chilies, salt and tomato in a blender
  • Blend it into a smooth paste by adding little water
  • Add the juice of one lemon.
  • The dhania chutney is ready.

  • You can keep this chutney in the refrigerator for 7 to 10 days.
  • Adjust the spiciness by adding more/less chili and lemon according to your taste.
  • You can avoid adding garlic if you want to keep it for few days.

Posted by sneh On Monday, January 12, 2009 1 comment

1 comment:

  1. Nice curry dish, love it.

    Thanks for following my blog and lovely words...

    You have a Great Pongal/Sankrati Festival...happy blogging!


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