Dhaniya / Cilantro Chutney

Chutney is a condiment commonly used in India as dips. It can be compared in the US to salsa. It is usually made fresh and can be kept in the fridge for 1-2 weeks.

It is very versatile. You can use it as a dip with finger foods, in your sandwich instead of butter/margarine. It is made of different kinds of leaves depending on what season it is. Chutneys are made using many main ingredients - Dhaniya (Cilantro), Pudina (Mint) and also a mix of the two. Tomatoes, Coconuts, Peanuts also are used to make chutneys and each acts as a side to a different dish.

Traditionally a mortar and pestle was used to crush the leaves and then powdered spices added. But today a mixer/grinder can be used which makes it very easy.


Total Time: 15-20 min
Makes 1 cup


1 bunch Dhaniya/Cilantro leaves, chopped
1 tsp jeera/cumin seeds
1-2 green chillies, chopped
1 tsp Amchur / dry mango powder
2 tsp lemon juice
2 garlic cloves or 1 tsp garlic paste
salt to taste


Grind all the above ingredients with no water to a smooth paste in a grinder. Adjust seasoning according to taste.


  • Lemon juice gives it a nice color.
  • Over time the color of the chutney changes.

Sending this off for Lemon Day. Hope you like this and am able to use it for all the lemons you have. Though it uses very little lemon, but anything is better when you have so many lemons.

1 comment:

zorra said...

Thank you for this recipe, your completly right also using just a little of lemon helps to contain the glut. :-)