Rani's Coriander Chutney

    15 mins

    I don't have time for old fashioned chutney making anymore, I just put lemon juice, dhania, hari mirch, falidana and ginger in a mixie and it's ready in 10 mins!

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    Serves: 4 

    • 1 bunch fresh coriander
    • 1 clove garlic
    • 1 tablespoon minced fresh ginger
    • 1 minced green chilli
    • 1 tablespoon peanuts
    • salt to taste
    • 2 tablespoons lemon juice

    Prep:5min  ›  Cook:10min  ›  Ready in:15min 

    1. Mix all ingredients in a food processor until smooth. Add a few drops of water if the mixture is too dry.

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    Reviews and Ratings
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    Reviews in English (40)


    Green chutney is simply the best. I have my variations of this: only garlic or only ginger - not both. I prefer it without peanuts. I do add a little of unsweetened grated coconut to give this chutney some body from time to time. A few mint leaves also enhance the flavor. I also add 1/4 tsp of sugar. I love to smother my toast with this chutney and it gives me a welcome and spicy break from all the sweet breakfast dishes like pancakes, cereals, etc. You may want to avoid this if it has garlic though!! Great recipe! As for kids: only Indian and Mexican kids and kids from countries where the cuisine is normally fairly spicy will venture near this recipe!!  -  28 Nov 2001  (Review from Allrecipes US | Canada)


    This is a really good recipe! My husband tasted the chutney before dinner and decided at that point that "dinner is going to be good tonight". Only thing I did differently was roasted the peanuts in a skillet with a little bit of oil or ghee. I would only recommend this if you are using raw peanut (not pre-roasted).  -  17 Jul 2007  (Review from Allrecipes US | Canada)


    Tasty and colorful. I served it with chickpea curry (the recipe is also on allrecipes.com). I had a small problem with getting the chutney out of my blender, but other than it was no fuss.  -  31 Mar 2003  (Review from Allrecipes US | Canada)

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