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