Did you know the word chutney comes from the Hindi word “chatna”, which literally means “to lick”? Yep — I’m being that “did-you-know” guy today. And no, chutney wasn’t some happy accident invented by a grandma in her kitchen. It actually dates back over 3,000 years and is mentioned in ancient Ayurvedic texts around 500 BCE. Some believe chutney may have existed even before cooked meals were a thing. Pretty wild, right?

Out of all the chutneys I’ve tried, coriander chilli chutney might be my favorite. The basic version is simple: you blend fresh coriander and green chilies — and that’s it. But that’s not how it’s traditionally made in many parts of North India.

In the mountain regions, especially among the Pahadis, it’s made using a sil batta — a flat stone with a cylindrical roller. The herbs and chilies are crushed by hand, and the result is a grainy, rustic chutney that honestly tastes better than anything from a blender. They often enjoy it with roti and fresh butter — no frills, just bold flavor.

Some sources credit the Mughals with inventing chutneys, but let’s be honest — they just came in later and threw some dry fruits into the mix (as they tended to do with everything). What they did do, though, was give us some delicious variations.

Coriander chilli chutney is incredibly versatile. It goes with snacks, appetizers, or main dishes. Personally, I love it with dal makhani and garlic naan — the spicy kick and herbaceous brightness cut through the richness perfectly. The heat level is totally up to you, but traditionally, it's hot. Really hot.

The key to a good coriander chilli chutney is using fresh ingredients — especially fresh coriander. It brings out that bright green color and clean, herbaceous flavor.

And now that you know where the word chutney comes from, don’t be surprised if this one makes you want to lick your plate.

Print Recipe

Coriander Chili Chutney

A bright, spicy green chutney made with fresh coriander, green chilies, lemon, and chickpea flour. Great with samosas, pakoras, parathas — or anything fried. Ready in minutes and keeps for a few days in the fridge.

Prep Time5

Course: chutneys

Cuisine: Indian

Servings:

Calories: 4kcal

Equipment

1 Blender

Ingredients

Ingredients:
1 bunch fresh coriander leaves washed and drained (about 1 cup loosely packed)
1½ to 2 tablespoons chickpea flour or substitute with roasted peanuts, chickpea flour, or grated coconut
1-4 green chilis depending on heat preference
1 teaspoon roasted cumin seeds or ¾ teaspoon roasted cumin powder
¼ teaspoon salt adjust to taste
1 to 1½ tablespoons lemon juice to taste
2 small garlic cloves optional

US Customary - Metric

Instructions

Add all the ingredients to a blender.
Pour in 1 to 3 tablespoons of water, depending on how thick or runny you want the chutney.
Blend until smooth and creamy.
Taste and adjust with more lemon juice or salt if needed.
Store in an airtight container in the fridge.
Best used within 2 to 3 days.

Notes

The chutney tastes brightest when it’s freshly made. It keeps for 2 to 3 days in the fridge, but the color may darken slightly over time — that’s normal.
If your coriander stems are thin and fresh, include them — they add flavor and help the chutney blend more easily.
The chickpea flour adds body and a mild, nutty flavor to the chutney. Traditionally, roasted chana dal is used, but other common substitutes include roasted peanuts or even a spoonful of grated coconut — all depending on what’s in your kitchen.
For a smoother texture, blend longer and add water slowly — too much at once can make the chutney thin and dull in flavor.
You can skip the garlic if you’re serving it with yogurt-based dishes or just want a cleaner, brighter flavor.

Nutrition