Green Coriander Chutney (No onion No Garlic)

A bowl of green chutney can make a plate of snacks feel complete. This green coriander chutney gets its fresh, savory flavor from coriander, green chilies, ginger, and cumin, with no onion or garlic needed.

You can keep it mild or make it fiery, then serve it with everything from pakoras to sandwiches. A little water and a well-drained bunch of herbs are all you need to get the texture right. Here's how to make it and keep extra chutney on hand.

How is Chutney Made

In earlier days chutneys were made in every household. Mortar and pestle was used and fresh chutney was made every day. The aroma and the flavour of the freshly made chutneys is simply mind blowing. I bet you would be so tempted to taste the chutney immediately.

The mortar and pestle have replaced the mixer and grinder in today's life. I would say it is still better than the one's made commercially. However, people are now opting for commercially available pickles and chutneys, which are loaded with vinegar or some form of preservatives to increase the shelf life. They do have more salt and sugar, and regular consumption of these commercially based ones is unhealthy.

Ingredients for Green Coriander Chutney (No Onion, No Garlic)

The short ingredient list makes this an easy chutney to prepare alongside a meal. Gather everything before washing the herbs so you can blend them soon after they drain.

What you'll need

• One medium bunch of fresh coriander (cilantro) makes up the bulk of the chutney. Use the tender stems as well as the leaves.
• Three to four green chilies bring the heat. Start with fewer if you're unsure how hot they are.
• A small piece of ginger adds a fresh, warm bite.
• Cumin seeds and roasted cumin powder give the chutney its earthy flavor.
• Salt brings the flavors together; use regular salt or black salt.
• A little water helps the ingredients move through the grinder or blender.

Raw mango and mint are optional. Raw mango adds tartness, while a few mint leaves give the chutney a cooler herbal note. If you leave out the mango, have lemon juice ready to add when you serve it.

How to Adjust the Flavor and Heat

Green chilies vary in strength, so their number is a guide rather than a fixed rule. Blend two first for a milder batch, taste, and add another if you want more heat. For a hotter chutney, use all four. Removing the seeds and pale membranes can also soften the bite.

Regular salt keeps the coriander flavor straightforward. Black salt has a distinctive savory tang that works especially well when the chutney will accompany chaat. Start with a modest amount of either, then taste after blending.

Raw mango gives the chutney tartness throughout. Without it, stir lemon juice into the portion you're about to eat. That lets you adjust the tang at the table without changing the whole batch.

How to Make Smooth Green Coriander Chutney

Fresh herbs often hold water between their leaves. Give them time to drain before blending, or the chutney may turn thinner than you intended.

Wash, Chop, and Grind

1. Pick through the coriander and remove any wilted leaves or tough, discolored stems. Wash the bunch thoroughly under running water, then shake it dry and let it drain in a colander. The FDA's produce-washing guidance recommends washing produce before preparing or eating it.
2. Roughly chop the coriander. Cut the green chilies and ginger into smaller pieces so they grind evenly.
3. Add some coriander to a grinder jar or blender, followed by the chilies, ginger, cumin seeds, roasted cumin powder, and salt. Layer the remaining coriander on top instead of packing the whole bunch in at once.
4. Grind until smooth, stopping to push down leaves that cling to the sides. Add only a splash of water if the blades need help moving. If you're using raw mango or mint, blend them with the other ingredients.
5. Taste and adjust the salt or heat. Transfer the chutney to a clean container, and add lemon juice to the serving portion if you didn't use raw mango.

A small grinder jar is handy for this quantity because the ingredients stay close to the blades. If the leaves are slow to catch, pause and press them down before reaching for more water.

Tips for a Bright Green, Fresh-Tasting Chutney

Drain the coriander well before it goes into the jar. Water left on the leaves counts toward the liquid in the recipe, so even a small extra pour can make a noticeable difference. Add more only after the herbs have started to break down.

For the freshest finish, spoon out what you need and add lemon juice just before serving. The chutney can darken in the refrigerator or freezer as the herbs lose their bright color. Some darkening alone doesn't mean it's unusable, but discard any portion with mold, an off smell, or other signs of spoilage.

Ways to Serve and Store Coriander Chutney

Green coriander chutney is useful beyond a snack platter. Its heat and tang can brighten a full meal, and a frozen batch makes it easy to serve a small amount whenever you need it.

What to Serve with Green Chutney

Spoon it alongside pakoras, kebabs, samosas, or vegetable cutlets. For chaats, add a little at a time so the chutney complements the other toppings. It also makes a flavorful side for an Indian meal served with roti or chapati.

For breakfast, try a small spoonful with dosa or idli. You can also spread a thin layer inside a sandwich, especially one filled with vegetables or paneer. If the chutney is thick, it works well as a spread; if it's looser, serve it as a dip.

How to Refrigerate and Freeze It

Put leftover chutney in a clean, covered container and refrigerate it promptly. The FDA's fresh-herb guidance recommends keeping perishable herbs at 40°F or below. Use refrigerated chutney within a few days, and take out servings with a clean spoon.

For a larger batch, spoon the chutney into a freezer-safe bag, press out excess air, and flatten it before freezing. Once frozen, you can break off a portion and thaw it in the refrigerator as needed. Freezing smaller portions separately works, too, if you expect to use it a spoonful at a time.

Green coriander chutney do get dark or changes colour when refrigerated for a longer period of time. Hence it is best to store it in the freezer. I do not add any lemon juice while making it and add it only later, as the fresh taste of lemon juice in the chutney does enhance the flavour.

A few more chutney recipes on my blog

• Spicy Vada Pao Chutney | Spicy Garlic and Red chilly Chutney
• No Oil Tomato Chutney from Nagaland
• Odia's Sapuri khatta | Pineapple Sweet & Sour Chutney
• Sonth (Saunth) using Jaggery | Tamarind Chutney
• Coconut Corainder Chutney

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Green Coriander Chutney (No onion No Garlic)

Fresh green Coriander Chutney is a lip smacking and each chutney recipe made using Coriander, green chillies, ginger and a few spices.

5 from 4 votes

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Course: Condiments

Cuisine: Indian

Keyword: Condiments, Fruits, Herbs

Prep Time: 10 minutes minutes

Author: Renu Agrawal-Dongre

Equipment

• Measuring Cups and Spoons
• Mixer Grinder
• Knife
• Bowls

Ingredients

• Medium size A bunch of coriander about 2 Cups
• 1 teaspoon of Jeera (Cumin Seeds)
• 1 teaspoon of Roasted Jeera Powder (Cumin powder)
• Black Salt or any other salt to taste
• 3-4 Green chillies or to taste
• ½ inch ginger
• ½ small Raw Mango (Optional)
• 2-3 sprigs or a handful of Mint leaves (Optional - I add it sometimes)
• 1-2 tablespoon Water
• ¼ teaspoon Asafoetida

Instructions

• Wash the coriander, mint, raw mango, green chillies and ginger very nicely in normal tap water so that all the dirt is removed.
  Medium size A bunch of coriander, 3-4 Green chillies or to taste, ½ small Raw Mango, 2-3 sprigs or a handful of Mint leaves, ½ inch ginger
• Drain the water using a colander. Let it sit in the colander for 5-10 minutes so that all the water is removed.
• Roughly chop the raw mango, green chillies and ginger to ½ an inch pieces. This helps in even grinding of the chutney
• Add half of the coriander, mint and raw mango
• Add the green chillies, ginger, cumin seeds, cumin powder, salt, asafoetida.
  1 teaspoon of Jeera, 1 teaspoon of Roasted Jeera Powder, Black Salt or any other salt to taste, 3-4 Green chillies or to taste, ½ inch ginger, ¼ teaspoon Asafoetida
• Now add the remaining coriander , mint and raw mango
• Layering this in the way mentioned in the above 3 steps helps the chutney to grind very finely.
• Grind it to a smooth paste. Add water only if required.
  1-2 tablespoon Water
• When serving add a dash of lemon juice to it.
• If adding raw mango, lemon juice is not required.

Video

Notes

• There are no specific measurements to this recipe. It depends on one's taste.
• The colour of the chutney goes dark over a period of time when refrigerated.
• It is best to store it in the freezer for extended periods.
• Black salt is my preferred salt to make chutneys.

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Disclaimer: I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.

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Updates

This post first appeared on my blog on 21st April 2015. Today, Sept 28, 2026, I am updating the post with the contents and adding a video. The recipe remains the same.

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