This fresh coriander chutney is a tasty dip with no onions or garlic! Learn how to make this simple chutney within minutes – with just a few fresh ingredients.
Fresh coriander leaves chutney
If you are looking for a simple, refreshing and flavorful chutney using fresh coriander leaves – without garlic or onions – then this is for you!
This fresh coriander chutney is also a great substitute for mint chutney when mint leaves are not in season – and it goes with so many dishes.
This chutney is also called a vrat chutney - (“vrat” is the Hindi word for “fast”) and is great for individuals who are fasting for religious/spiritual occasions where no garlic and onions are permitted (including Navratri fasts and Solah somvar vrat/fasts).
To make this chutney all you need is a stick blender or food processor (with a strong motor) and your ingredients. This chutney has a balance of refreshing, tangy, subtly sweet and spicy flavors – all in one spoon!...
This chutney also features the same secret ingredient I use for my mint chutney!... Apples!
Why?
Because they bring a whole new flavor profile to the chutney – a hint of sweetness, tanginess and perfectly pair with the other ingredients to make a delicious and bold dip that will complement many main dishes and appetizers!
Without further ado… I bring you this coriander chutney which you can make in your home within minutes!
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Notes on Recipe Ingredients
To make coriander chutney – you need the following:
- Fresh coriander/cilantro: coriander is the star of the show and adds a refreshing taste and green colour in this dip.
- Apple: apple is a secret ingredient in this chutney which adds a hint of sweetness, subtle tanginess and balances out the flavors! I recommend using Braeburn or Gala apples for their sweetness. The type and sweetness level of apples you use in the chutney will affect the tangy-sweet ratio of this dip. Remove the core and add sliced apples with skin into the blender.
- Green chilli: for spice (adjust as desired)
- Ginger (optional): use fresh ginger for flavor in this chutney, you only need a small amount, this can be skipped for an even milder chutney
- Lemon juice: to bring out a tangy flavor in this chutney, you can use fresh or bottled lemon juice
- Salt: to season the chutney, use rock salt if you are making this chutney for a vrat
Equipment
You will need a stick blender or small food processor with a powerful motor to blend the ingredients together to form a chutney.
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How to Make Coriander Chutney
- Add ingredients into a blender and blend. Add the fresh coriander, chillies, ginger, apple, salt, lemon juice and water and blend into a smooth consistency.
- Adjust consistency and taste for seasoning according to preference. Taste and adjust seasoning according to your preference (optional).
Tips for making the BEST chutney
- Fresh coriander/cilantro: Wash and drain coriander before using in the chutney. I recommend using coriander sold as bunches which are vibrant in colour with no blemishes (avoid using coriander/cilantro from packets as these are milder in flavour and smaller in size, if you are unable to get coriander out of a packet, double the quantity of coriander used in this chutney to make up for the milder flavour and smaller size).
- Taste and adjust as desired: you can control the spice and seasoning of this coriander chutney by adjusting the quantity of chillies, salt and lemon juice as desired
- Serve chilled: this coriander chutney can be served immediately or chilled – I recommend making this chutney in advance and storing it in the fridge so you can serve it chilled (this is particularly nice when serving with hot appetizers!)
Storage Tips
- Fridge: Transfer coriander chutney from the blender into a clean, dry and airtight container. Store in the fridge for up to 1 week.
- Freezer: You can also freeze this coriander chutney for 3 months, store in a freezer-friendly container and label to keep track.
- Defrost from frozen before consuming – to do this you can allow the chutney to sit at room temperature for a few hours to thaw, alternatively you can allow the mint chutney to thaw overnight in the fridge (just transfer the container of frozen mint chutney into the fridge).
How to serve
This coriander chutney is a tasty and versatile dip which can be served with a number of dishes including:
- As part of an Indian feast alongside quick stir-fry bhindi with garlic naan or butter naan (or roti) and a bowl of cool cucumber raita.
- A simple meal of plain paratha and a mixture of chutneys (peanut chutney and coconut chutney) and a cup of delicious Indian spicy tea (masala chai).
- With crispy paneer fingers, dhokla (with Indian mint sauce) or Gujarati Kadhi.
- With delicious Indian appetizers including crispy pakoras, aloo tikki chaat, chilli paneer, aloo palak tikki and paneer manchurian!
Related
Looking for other Indian recipes? Try these:
Fresh juices and smoothies
Check out these delicious fresh drinks (made using a blender):
Coriander Chutney (Recipe without Onion and Garlic)
Ingredients
- 20 Fresh coriander (large strands) leaves and stems
- 1 Apple core removed
- Ginger ⅛ teaspoon chopped (optional)
- 1 Green chilli (small) use half for less spicy version
- 1 tablespoon Lemon juice
- ¼ teaspoon salt
- 3 tablespoon Water
Instructions
- Add ingredients into a blender and blend. Add the fresh coriander, chillies, ginger, apple, salt, lemon juice and water and blend into a smooth consistency.
- Adjust consistency and taste for seasoning according to preference. Taste and adjust seasoning (salt and lemon) according to your preference (optional).
Notes
- Fresh coriander/cilantro: Wash and drain coriander before using in the chutney. I recommend using coriander sold as bunches which are vibrant in colour with no blemishes (avoid using coriander/cilantro from packets as these are milder in flavour and smaller in size, if you are unable to get coriander out of a packet, double the quantity of coriander used in this chutney to make up for the milder flavour and smaller size).
- Taste and adjust as desired: you can control the spice and seasoning of this coriander chutney by adjusting the quantity of chillies, salt and lemon juice as desired.
- Serve chilled: this coriander chutney can be served immediately or chilled – I recommend making this chutney in advance and storing it in the fridge so you can serve it chilled (this is particularly nice when serving with hot appetizers).
- Storage: You can store this chutney in the fridge for up to 1 week or freezer for up to 3 months. Transfer chutney from the blender into a clean, dry and airtight container before storing.
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