Green Cilantro Chutney


Nik Sharma

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Green Cilantro Chutney

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Chutneys are to Indian food, what salsas are to Mexican Food. This chutney is served with the chaat family of dishes, and there are various versions of this “green chutney,” which is made with cilantro and no mint (see notes if you want to add mint). The purist version uses chana dal, but I’ve found that toasted pumpkin seeds are a fantastic substitute. This is a sauce that I highly recommend you taste and adjust the amount of salt, sugar, and lime juice once it’s made. Serve it with the Chaat-Style Loaded Twice-Baked Potatoes or the Chaat Masala Cauliflower Tacos

  • Yield: About 14 oz/400 g


2 bunches/about 200 g fresh cilantro, both leaves and stems

2 to 3 green chillies, such as jalapeno, serrano, or Bird’s eye (see Notes)

1/4 cup/60 ml chilled water

1/4 cup/60 ml fresh lime or lemon juice, divided

2 Tbsp toasted chana dal or pumpkin seeds

2 Tbsp peeled and freshly grated ginger

2 garlic cloves

2 tsp chaat masala, homemade or store-bought

1 tsp toasted cumin

1 tsp sugar plus more if needed

fine sea salt


  1. Place the cilantro, green chillies, water, half the lime juice, chana dal, ginger, garlic, chaat masala, cumin, and sugar. Pulse until combined and smooth.
  2. Taste and add the remaining lime juice if needed.
  3. If the chutney tastes slightly bitter, add more salt and sugar.
  4. The chutney stays fresh for up to 4 days if stored in an airtight container in the refrigerator. The chutney can be frozen for up to 1 month.


  • Discard and pick out any damaged or rotten parts from the cilantro.
  • Adjust the number of chillies based on the heat level you can handle.
  • Lime juice is the souring agent of choice here.
  • Traditional chana dal is used to help thicken the chutney. Toast the dry seeds gently over low heat until they turn light brown. If you can’t find chana dal, use toasted pumpkin seeds.
  • If you want a hint of mint, add 1/4 cup of loosely packed fresh mint and blend it with the rest of the ingredients. 

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