Indian Cilantro Sesame Chutney (Coriander Dip)

Have lots of fresh cilantro leaves? Then make this cilantro chutney, a dip with cilantro leaves and spices. This coriander dip is such a flavorful and versatile recipe that you can use it as a salad dressing, dip, sandwich spread, or as a side dish for pancakes.

Ingredients

• Cilantro: Fresh cilantro leaves make this dip so flavourful. This recipe uses cilantro leaves and tender stems. Cilantro stems add so much flavor and nutrition to the dip. 
• Spices: Garlic, cumin, and coriander powder is used to flavor this dip. And for spiciness, I used green chili. You can use Thai chili for a spicier version or jalapeno for a less spicy version of this cilantro chutney.
• Sesame seeds: These tiny seeds are a nutritional powerhouse and add texture, flavor, and nutrition to this cilantro chutney. Instead of sesame seeds, you can use peanuts, cashews, almonds, or sunflower seeds. Adding nuts and seeds will make it thick and creamy. You can skip these or replace them with other ingredients. Please check the variations section.

Instructions

• Wash and drain cilantro leaves. I used tender cilantro stalks as well. They add so much flavor to the chutney.
• Dry roast the sesame seeds for a couple of minutes and keep them aside. They should start to pop.
• Add teaspoon of oil to the same pan and fry the green chili. This step is optional, and you can also use the green chili without frying.
• Now take all the ingredients except cilantro leaves and grind them into a smooth paste or fine powder. If required, add 1 or 2 tablespoon of water.

• Add cilantro leaves to the blender jar and make it a smooth paste. 

• Transfer the cilantro dip into the glass jar, and the delicious and flavorful cilantro chutney is ready to serve!

Recipe notes

• You can make the same recipe with mint leaves also. Or you can replace some cilantro leaves with some mint leaves.
• Instead of white sesame seeds, you can also use black sesame seeds. Just the color will vary, but the taste will be the same.
• You can use peanuts or other seeds like sunflower, pumpkin seeds in place of sesame seeds. If using peanuts, dry roast them.
• Garlic will add a nice flavor to the dip, and you can skip it if you do not like it. You can also use garlic powder or onion powder.
• Don't like onion or garlic flavor? Use ginger to flavor the cilantro dip. Cilantro and ginger also go very well.
• This recipe uses lime juice for the slight tartness. You can use fresh raw mango or Indian gooseberry, or dry mango powder in place of lime juice.
• Adjust the thickness of cilantro chutney as per your liking. If you intend to use it as a dip, make it thick. If you want to use it as salad dressing, you can dilute it with water.
• Don't have sesame seeds? You can use tahini to make this cilantro dip. Use the same quantity of tahini as sesame seeds and grind all ingredients into a smooth paste. Adjust water accordingly.

Variations

Coconut cilantro chutney

Instead of sesame seeds, use fresh or frozen desiccated coconut and grind it to the smooth paste. Cilantro and coconut go very well, making a delicious salad dressing or dip for pancakes.

Avocado cilantro chutney

Avocado makes this cilantro dip creamy and delicious. Add half of the avocado and blend it into a smooth paste. You can even skip sesame seeds and use avocado in place of them.

Mint cilantro chutney

To make mint cilantro chutney, replace some cilantro leaves with mint leaves. Do not use mint stems, as it will make the dip bitter.

Yogurt cilantro chutney

Replace sesame seeds with thick yogurt to make yogurt cilantro chutney. This version of cilantro chutney will be similar to the one that you get in Indian restaurants. Greek yogurt or any plant-based yogurt also works here.

Serving suggestions

I use this cilantro chutney endlessly, and here are some of the ways to enjoy this flavorful chutney.

• Use it as a dip along with veggies, crackers, or nacho chips.
• Thin this coriander chutney with a tablespoon of water and use it as a salad dressing. 
• We use it at home as a side dish for Indian breakfast recipes like chickpea pancakes and semolina pancakes.
• This cilantro chutney makes a good sandwich spread.
• Dilute the dip with water and use it as toppings for tacos, burritos, and buddha bowls.

Storage instructions

As this recipe uses sesame seeds, we can store this cilantro chutney for 10 to 12 hours at room temperature. You can keep it for two days in the refrigerator and freeze it for up to two months.

Have you tried this recipe? Provide your feedback by giving a star rating and/or leaving comments. And don't forget to share the recipe with others on Facebook, Instagram, Pinterest, or Twitter.

Recipe