Coriander Chutney

Prep Time
15 mins

This traditional gem of a chutney has several variations by adding onion, or choosing whether to use cumin seeds, garlic and ginger etc. It’s a great condiment to have in the fridge to use any time in a sandwich or a roll. Just plain chutney sandwiches are great and even more delicious and filling when slices of cucumber and tomatoes are added. This chutney will keep well for around 5 days in the fridge and over a month if frozen.


  • 1 bunch coriander leaves
  • ½ fresh coconut, grated or cut into slivers or 1 cup ready grated dry coconut
  • 1 tsp cumin seeds
  • 5 cloves garlic or 1-inch piece ginger
  • 2-3 green chillies (this will differ based on how spicy hot they are)
  • 1” ball of tamarind or juice of ½ lemon or ¼ cup peeled raw green mango
  • Rock salt to taste.


  1. Clean and wash the coriander leaves and leave to drain in a colander for 10-15 minutes to remove as much moisture from them as possible.
  2. Grind all the ingredients together finely.
  3. This chutney can be used as an accompaniment with a regular meal or as a spread in sandwiches and rolls.

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