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Barb Hodgens
Barb Hodgens

Barb Hodgens loves to cook with alternative, healthy whole food ingredients, with a focus on gut health. Barb has overcome her own gut health issues through healthy eating. Share your ideas, comments and photos at the end of this post :)

Indian coriander chutney

An irresistible sweet, tangy and spicy sauce.

If you like to take your taste buds to the next level, then blend up this fresh tasting, Indian street food inspired coriander chutney. It is a green dip that fried Indian snacks can’t do without, but it will also add a big flavour-punch to home cooking in so many inspiring ways. No matter how you use it you are sure to love the flavours.

Coriander chutney is made in numerous ways across India, with every home, restaurant or street vender having their own unique version. We’ve added raisins and just love the result. It’s a simple, no-cook, blender sauce that (once the raisins have soaked) is ready to serve in minutes. Just put all the ingredients in the Vibe blender and whiz away.

Coriander chutney is delicious with just about anything but here’s our suggestions:

Dipping sauce for appetisers: Think samosas, kebabs, fritters and chips, you'll love the zesty contrast this chutney brings to finger food.
Sauce or toppings: It’s an instant flavour booster. Spread it on sandwiches, wraps, toasties & burgers.
Spread, dip and scoop: Roti, nan, lentil wraps, chickpea crepes, spinach chapati or your favourite homemade GF bread.
Salad Dressing: A tablespoons of coriander chutney mixed with extra-virgin olive oil makes a delicious & quick salad dressing to liven up your greens.
Marinate: Add a couple of tablespoons of homemade yogurt and a teaspoon of garam masala to some chutney for an easy meat marinate. Refrigerate for 30 minutes – overnight.
Drizzle and toss: a little bit of coriander chutney over any veg dish. Stir fried, roasted, grilled or steamed.

    Indian coriander chutney

    CUSTOMIZE

    Treat this recipe like a starting point and customise it to your taste. Experiment and sample some of our suggested add-ins for different iterations. It’s a great one to make ahead of time and then use as needed.

    Chilli factor: Coriander chutney can be as fiery as your taste buds can tolerate, or nice and mild if that's how you like it. Use any kind of chillies available to you. Fresh or dried, red or green.

    Love sweet & savoury: Add up to another cup of raisins for a sweeter version.

    More zing: Fresh ginger adds a nice peppery zing to coriander chutney but don’t add too much though because it can become a little bitter. About a tablespoon is ideal.

    More zest: Freshly squeezed lime juice really enhances the flavours. Taste test once it’s blended to get the right balance.

    Curry switch: We double up on coriander in our version, but roasted cumin seeds or a combination of the two seeds works very well. Roast them in a skillet until fragrant and then powder them in the Vibe blender. No spice grinder or mortar and pestle is required.

    Mint match: Add a bit of extra freshness by including a handful of fresh mint.  

    Gut loving: mix in homemade yogurt or dripped yogurt cheese. Add a little or a lot, it’s up to you. You’ll love the extra body and creaminess.

    Indian coriander chutney

    INGREDIENTS

    2 large bunches of fresh coriander
    1 cup raisins

    3 cloves of garlic, crushed
    3 tablespoons coriander seeds
    1 teaspoon of dried chilli flakes or 1-2 fresh green chilli
    1 teaspoon black pepper corns
    1 tablespoon of fresh lime juice (add more to taste)
    ¼ teaspoon of salt or to taste.

    METHOD

    1.   Soak the raisins in boiled water for approx. 30 minutes to soften, then rinse and drain.
    2.   Trim about 1 inch off the ends only (the root) but include the tender stems, as they are loaded with flavour.

    3.   Rinse the coriander thoroughly and shake or pat to dry.

    Indian coriander chutney

    4.
       Dry roast the coriander seeds in a pan until aromatic.

    5.   Add the coriander seeds and pepper corns to the Vibe Blender jug then blend on ‘nut’ mode for approx. 20 seconds.  
    6.   Add the fresh coriander, raisins, chilli, garlic, lime and salt.
    7.   Secure the lid on and insert the tamper. Choose ‘smoothie’ mode then process, rotating the tamp for 30 seconds.
    8.   Stop and scrape down the sides. Blend again if necessary.
    9.   Taste test and adjust the seasoning.

    vacuum containers

    10.
      For a saucier finish, add a dash of water and blend. 
    11.  Spoon the chutney into a serving dish or sealable glass jar and store in the fridge for up to a week. If you want your chutney to stay fresh for longer, store it in Luvele glass vacuum containers or freeze it.

    If you make this, or any of our recipes, we would love to see your creations. Leave us a comment, or tag a photo using #luvelelife on Instagram

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    Indian coriander chutney