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Coriander chutney - cilantro 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 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 4
Calories 90kcal
Author Sravanthi



  • 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!


  • 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.


Calories: 90kcal | Carbohydrates: 5g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 1g | Sodium: 4mg | Potassium: 121mg | Fiber: 2g | Sugar: 1g | Vitamin A: 352IU | Vitamin C: 11mg | Calcium: 134mg | Iron: 2mg