Flip Cookbook

Girl geek foodies making healthy cooking fun and easy.


Cilantro Chutney (Sauce)

Isn’t it wonderful when you have this one recipe that there is no way to actually mess up? I love such recipes! They suddenly relax me a lot… knowing that in modifying it a bit, the end product won’t be catastrophic; just a different take, is very reassuring. Cilantro chutney or green chutney as it is commonly called is one such recipe. It is very versatile and can go as a condiment with so many dishes. It can be added as a sauce (with a tad bit yogurt) to a wrap, a dipping sauce for samosas (I used it with bread sticks the other day when the marinara they came with was too tangy!), as a topping for some indian street foods (yummmy!). The possibilities are endless! Enjoy, and feel free to modify it to your tastes… not a fan of garlic (what?) then reduce it to may be half a clove, can’t handle spice, de-seed the chili before adding it in, don’t like the taste of raw onion, skip the onion and reduce the tomato in half… the possibilties are endless!

Cilantro Chutney (Sauce)

Makes: 10 servings
Ready in: 10 minutes


  • 1 cup of cilantro (tightly packed and sorted)
  • 1 big or 2 small cloves of garlic
  • ginger (twice the size of garlic)
  • 1/4th small onion
  • 1/2 tomato or twice the onion
  • 2-3 green chillies (1/2 for a mild chutney)
  • lemon to taste
  • salt to taste


1. Blend together all the ingredients in a mixer. You might have to add a bit of water to get things started, but start with very little water since too much will make the chutney very runny, and we want to have a thick chutney. The chutney has a shelf life of 2-3 days in the fridge. It is a good idea to taste the chutney once it is well blended and then add lemon and salt to taste. I sometimes end up putting juice from about half a lemon for the quantity here.

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