Easy & flavorful cilantro chutney (Coriander dip)

Easy & flavorful cilantro 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.

Course Chutney, dip

Cuisine Global, Indian

Keyword cilantro chutney, coriander chutney

Prep Time 10

Cook Time 5

Total Time 15

Servings

Calories 90kcal

Author Sravanthi Chanda

Ingredients

1 cup coriander leaves tightly packed leaves along with tender stems
⅓ cup sesame seeds optional
2 jalapeno I used green chili
4 garlic cloves
1 tablespoon lime juice
1 teaspoon oil
½ teaspoon cumin seeds
½ teaspoon coriander powder
¼ teaspoon turmeric powder optional
salt to taste

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!

Notes

This dish keeps well in the refrigerator for 2 days and 15 days to a month in the freezer.
You can use Peanuts or other seeds like sunflower, pumpkin seeds in place of sesame seeds.
Nutrition values are my rough estimates. Please feel free to use your calculator if you rely on them for your diet.

Nutrition