Coriander Chutney Recipe – Easy to make Chutney


Coriander chutney recipe – "A tasty paste mix of coriander leaves, green chilies and Bengal gram."

Coriander is a really beautiful ingredient. Mostly in Indian Cuisines, chopped coriander is used for garnishing. Curry Gravies are never complete without the chopped coriander leaves. 

In today’s recipe, I am going to share with you a very simple chutney recipe you can make with coriander leaves. The specialty of this recipe is that, it doesn’t add any onions in it. 

Usually you add onions, to the chutney thick. But instead of onions, we will be using a special type lentil called Bengal gram. Making this recipe is really a cakewalk. All you need is a mixer to blend the ingredients together and that’s it. 

This recipe would be very spicy and must be consumed in really small quantities. It has a shelf life of around a week if you keep it in refrigerator. 

With that said, I will show you how to prepare this dish, and the ingredients required for this dish. So, let’s get started.

Ingredients List 

For Grinding

• Coriander leaves – 1 bunch 

• Green Chilies – 15-20

• Bengal Gram - 2-3 tbsp (table spoon) 

• Sugar – ½ tsp ( teaspoon)

• Salt – 1-2 tsp 

• Asafetida – 1 tsp 

For Tempering

• Red Chilly  - 1 

• Mustard – 1 tsp

• Curry Leaves/karipatha – 5-10 

Coriander Chutney Recipe – Preparation Steps 

1.  In a dry mixer, add 15-20 green chillies with their stalks removed.


2.  To this mix, add 2-3tbsp  Bengal gram and ½ tbsp sugar. 


3.  Place the coriander leaves in  a large pan and rinse it well with water. Remove the dust or mud or such impurities from the leaves. 

4.  Separate the root portion of the leaves and place the washed bunch of leaves into the mixer. Blend the mixture, into fine paste by adding occasional amount of water.


5.  Once the paste is ready, transfer the mix into a bowl and keep it aside. 

6.  In another pan, fry 1 tbsp of oil. As the oil starts getting heated, add in mustard seeds. 


 Normally for chutney’s like these along with mustard you can also add ¼ tsp of urad dal, to give a crunchy tasty.

7.  As the mustard seeds splutter, break the red chilly into 2 and fry it well in the pan. You can also add the curry leaves and prepare the tempering mix.


It’s better to use a small kadai for tempering as they are very convenient. Make sure you keep the flame low while doing this process. 

8.  Once the red-chilly starts turning brown, transfer the mix onto the chutney. 

9.  Enjoy this coriander chutney recipe with roti’s or with snacks like kachori’s. 


I made this chutney exclusively while making kachori’s. So, I was not able to take pictures for every step. Do try this and let me know how this recipe went in the comment section below.

› Coriander Chutney Recipe

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