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Coriander Chutney (Dhania Ka Chatni) Recipe

Makes 2 cups


  • 6 oz coriander leaves (cilantro)
  • 1 small onion
  • 2 lemons
  • 2 tbsps vinegar
  • 1 tbsp dessicated coconut
  • 2 green chilies
  • 2 tsps ground cumin
  • 2 tsps salt
  • 1/2 tsp black pepper
  • 1/2 tsp chili powder


1. Wash the coriander leaves and chop them roughly.
2. It does not matter if you include some of the stalks.
3. 2 oz of coriander leaves should fill a 1 pint container when pressed down gently.
4. Peel the onion, squeeze the juice of the lemons into a liquidiser and add the rest of the ingredients, together with the coriander.
5. Liquidise until smooth.
6. If necessary, add a little water to keep the chutney liquid.
7. Serve immediately or pour into a jar with a screw-top lid.
8. It can be kept in a refrigerator for up to a week. Alternatively, put some to one side for immediate serving and freeze the remainder.


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Main Ingredient:Herb and Spice / Coriander
Cuisine:Asian / Indian
Preparation Method:Boiling
Dish:Spreads and Sauces / Chutney

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