Fresh Coriander Chutney Recipe

Taste the best organic spices in this recipe for fresh coriander chutney. This combination complements almost any snack and offers a satisfying and enjoyable taste experience.


  • One bundle of freshly cut and cleaned coriander.
  • Green chilies—two pieces
  • Garlic cloves—two pieces
  • Finely chopped onion - 1 piece
  • A little slice of ginger
  • Hing - 1/2 teaspoon
  • Turmeric powder  (½ teaspoon)
  • Fenugreek seed  (1/4 teaspoon)
  • Cumin seed - one teaspoon
  • Lemon juice - one tablespoon
  • 1 tablespoon of vegetable or olive oil.
  • Salt and water are taste-tested as needed.


  • Heat the pan's oil over a medium flame.
  • Mix the asafoetida (hing), cumin, and fenugreek seeds. Add the ginger, onion, and garlic, roughly chopped. Add the turmeric powder and green chilies. Simmer for a minute.
  • Add the chopped coriander now, and cook for two to three minutes. When the mixture has cooled, remove the pan.
  • Add water and lemon juice. Grind it with other ingredients until a paste-like texture is achieved.
  • It goes well with a side dish to any supper and remains well in the refrigerator for up to a week when covered.


Whenever you're looking for a companion to your dish that's both delicious and beneficial, then give this fresh coriander chutney recipe a try. Remember to source the best organic spices to uplift the Indian flavors.

Organic spicesRecipe