Coriander is a herb that is a common ingredient in Indian households. There are numerous things you can do with it, but we tend to get lazy and it ends up getting all dry and droopy. An easy way to use up left over coriander is to make it into chutney. In our minds, it actually preserves the herb and you have something yummy in the fridge to jazz up literally anything!

We will be showing numerous ways to use coriander chutney in the coming posts, so don’t worry about making too much and not knowing what to do with it!

This chutney is moderately spicy, quite tangy and rather garlicky. The tang comes from lemons which adds on to the freshness factor. The color is a beautiful green and absolutely lip-smacking.

The ingredients for this are fairly simple. Coriander (duh!), lemon juice, chilies, onion, garlic and some salt. You want to add the salt once you’ve already got the paste almost there – this way you can really control the amount that goes in. One thing to keep in mind is that you can use the entire coriander plant for this; roots included. Just make sure you wash off any mud! In fact, it’s the stalks and the roots where most of the flavor is!




The actual process to make this chutney is as simple as can be. Just pop all the ingredients into a food processor and grind till it’s quite smooth. You may think that you need some water. You don’t. Just have patience and keep scraping down the sides and kind of ‘fluffing up’ the coriander leaves and stalks that can get stuck around the blades.





  • 100g Coriander, roughly chopped
  • 1tsp Lemon Juice
  • 3-4 Green Chilies, roughly chopped
  • 1 small Onion, quartered
  • 4-5 cloves Garlic, peeled
  • Salt
Place all the ingredients in a food processor and grind till smooth.