Local Heart, Global Soul

June 23, 2013

Step-by-Step Indian Cooking Lesson: Fresh Coriander Chutney

Filed under: FOOD,INDIA,Indian Cusine,PHOTOGRAPHY,Recipes — kiwidutch @ 1:00 am
Tags: , ,
(photograph © Kiwidutch)

(photograph © Kiwidutch)

Fresh Coriander Chutney

1 large bunch of fresh Coriander
1 green chili
1 clove garlic
½ Cup tamarind juice (or lemon juice)
1 teaspoon sugar
½ teaspoon salt (to taste)

Although our Indian cooking class teacher refers to this as a “chutney”recipe, for me personally the fact the it doesn’t have large solid bits of fruit or vegetable in it makes it more of what I’d call a “sauce”or “dipping sauce”.

Then I googled “Fresh Coriander Chutney” to see if I could find some history behind the recipe and instead found a whole slew of recipes that look somewhat similar to this one (same thin-ish consistency as far as I can make out) so I hold my hands up and stand completely and utterly corrected, this is what more people call “chutney”. (you learn something new every day!).


Place all ingredients together in a blender and blend into a thick smooth paste. If the mixture becomes watery, place on the heat and let the chutney thicken.

(photograph © Kiwidutch)

(photograph © Kiwidutch)

Put the garlic and coriander to the blender…

(photograph © Kiwidutch)

(photograph © Kiwidutch)

Add the salt and sugar…

(photograph © Kiwidutch)

(photograph © Kiwidutch)

Add the tamarind water…

(photograph © Kiwidutch)

(photograph © Kiwidutch)

Blend the mixture until all of the coriander has been pureed…

(photograph © Kiwidutch)

(photograph © Kiwidutch)

(photograph © Kiwidutch)

(photograph © Kiwidutch)

(photograph © Kiwidutch)

(photograph © Kiwidutch)

Check the seasonings and serve…

(photograph © Kiwidutch)

(photograph © Kiwidutch)

The chutney can be used as a dip for any starter (e.g. samosa, kebabs, fish fry etc).
Teacher’s Notes: The chutney can be kept in the fridge for a week and in the freezer for a month, in an airtight container.

Kiwi’s note:  This is a very tangy chutney / sauce so if you are looking for something bursting with freshness and flavour to go with your spicy dishes, this would be an excellent bet.

p.s. If anyone would like a copy of the Indian Cooking Lesson series of recipes (just the text and not the photos) for easier printing,  just let me know via the comments.


  1. As always-oh yum and TY so very much for the recipe and step by step instruction. I really appreciate this.

    Comment by grannyandthebaldguy — June 23, 2013 @ 2:34 am | Reply

    • Granny,
      Now you have all the ingredients for a full Indian buffet! I find that the adage “a picture is worth a thousand words” to never be more true when applied to recipes. Enjoy!

      Comment by kiwidutch — June 24, 2013 @ 7:25 pm | Reply

  2. Wow, looks great. 🙂

    Comment by sethsnap — June 23, 2013 @ 3:27 am | Reply

    • Sethsnap…
      … and even better… ridiculously easy of you already own any kind of blender 🙂

      Comment by kiwidutch — June 24, 2013 @ 7:23 pm | Reply

  3. This looks delish – I love coriander, so will file this for future use! Is it supposed to be very spicy in terms of heat from the chilli?

    Comment by Peggy Tee — June 23, 2013 @ 7:12 am | Reply

    • Peggy, as with all the recipes, make it as spicy as you like 🙂 If you like heat add more chilies and if you think you like to work your way up with spicy then start with half a one… or make it without, taste and add little by little…whatever suits your taste, the idea after all is that you ENJOY eating what you make!
      The little chilies (approx 4cm) that our teacher used are hotter than the longer (6-7 cm) ones I get from our local supermarket… I made a triple batch of Chicken Tikka Masala and put three of my longer chilies in it and it was barely noticeable, even the kids wolfed it down. (there was extra cream in the sauce too because I didn’t want to be left with 100 ml cream in the fridge…which also helped).
      Experiment with different chili types and see what suits, how much etc. Have fun!

      Comment by kiwidutch — June 24, 2013 @ 7:20 pm | Reply

  4. Thanks for the share!

    Comment by An Urban Mystic — June 23, 2013 @ 4:23 pm | Reply

  5. Looks delicious! I would love to have all those ingredients to hand. Britain is good at growing cabbages and swedes 😀

    Comment by kateshrewsday — June 23, 2013 @ 5:24 pm | Reply

    • cabbages and swedes??? You lost me there Kate! Do you not get fresh coriander in the UK?
      We can get the neat and tidy stuff in little packages at the supermarket but if you need a ton the Haagse Markt stalls have big bunches for 1/3 of the price. I just assumed that since there is a large Asian community in the UK, coriander would be almost everywhere 🙂

      Comment by kiwidutch — June 24, 2013 @ 7:11 pm | Reply

  6. This is by far my favorite chutney, I love it with Samosa.

    Comment by Doggy's Style — July 12, 2013 @ 1:15 pm | Reply

    • Doggy,
      Hmm… it’s a tough one… coriander with or in anything is a hit isn’t it???? (I adore the stuff)

      Comment by kiwidutch — July 17, 2013 @ 5:28 am | Reply

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