Green Coriander Chutney Recipe

Experience a burst of fresh flavor with this vibrant Green Coriander Chutney, a delicious recipe by Nigella Lawson! This zesty chutney boasts a perfect balance of spicy chilies, fragrant herbs, and tangy lime, making it the ideal accompaniment to Indian dishes or a delightful dip for poppadums. The recipe uses 5 green chilies for a delightful kick without overwhelming your palate. Make it today and elevate your culinary game!

Prep Time 5 mins
Cook Time 5 mins
Calories 109.3 kcal
Protein 3g
Rating 4.0 (1 Reviews)
Green Coriander Chutney 12

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Green Coriander Chutney

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How to Make Green Coriander Chutney

  1. Combine 5 green chilies, 1 inch ginger (roughly chopped), 2 cloves garlic (roughly chopped), and 100g creamed coconut in a food processor. Blend until a smooth paste forms.
  2. Add 1 large bunch (about 100g) of fresh coriander leaves and 1/2 large bunch (about 50g) fresh mint leaves. Pulse until finely chopped but still slightly textured.
  3. Add 1 teaspoon salt and 1 tablespoon sugar.
  4. With the food processor running, slowly pour in the juice of 2 limes.
  5. Process until thoroughly combined.
  6. Taste and add the juice of the remaining 1/2 lime if needed for extra tang.
  7. Transfer to a sealed jar and refrigerate. This chutney will last for up to a month.
  8. Note: The chutney may solidify due to the creamed coconut. To restore its consistency, bring to room temperature, blend briefly, and add a little more lime juice if necessary.

Nutrition Information (Approximate per serving)

Sodium

8 g

Sugar

5g

Fat

38g

Carbs

2g