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Green Coriander Leaf Chutney – 2

This coriander chutney is so delicious it is a hit with children too. It can be used as an accompaniment, dip or spread. It's best eaten fresh but can be refrigerated for a couple of days or even frozen for a couple of weeks.

Recipe credit: Darshana Muzumdar

Serves 6 – 10 as part of a traditional Indian meal.

Coriander chutney is a versatile dish that can be served as an accompaniment to a meal or used as a spread or even a dip. It combines really well with tomatoes and cucumber in a roll or sandwich. An easy and quick meal or snack would be to spread it on a whole wheat roti and add long strips of tomato and cucumber in the middle and roll it up. It is a nourishing snack for children too. The bread or roti generally gets a bit soggy if it is to be eaten after a few hours and so it’s best had immediately.


  • 1 small bunch of coriander leaves
  • ½ fresh coconut, grated or cut into thick pieces
  • 2-3 green chilies (this will depend on the spiciness of the chili)
  • 1” ball of tamarind or juice of ½ lemon or peeled raw green mango
  • 1” piece ginger
  • ¼-½ tsp cumin seeds
  • Salt to taste


If using tamarind, remove any long fibrous strips and seeds in it and then soak it in a little water for 10 minutes to soften it. Clean and wash the leaves and drain in a colander for 10-15 minutes to remove as much moisture from the leaves as possible. Wash and peel the ginger. Grind all the ingredients together finely with as little water as possible.

Note: Fresh greens when eaten raw are a great source of nutrition. The chlorophyll in greens helps greatly in reversing many diseases like diabetes, high blood pressure, etc.

For the Whole-Food Plant-Based (WFPB) version:

This is a whole plant based dish by default if you don’t peel the ginger and use tamarind or lime juice.

Use rock salt instead of refined salt.

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