Recipe by: Sandhya Puri

Source: Sandhya’s mother

Serves: 4

Serve with kebabs or even put between 2 slices of bread with butter to make a fabulous sandwich.

coriander chutney
Sandhya’s Indian Coriander Chutney


  • 3 large packets of coriander
  • Handful of mint leaves
  • 10 cashews or walnuts
  • 3 small onions
  • 1/2 inch of ginger
  • 1/2 clove of garlic
  • 1 small red chili
  • 10-12 curry leaves
  • 2 tsp lemon
  • Salt to taste
  • ½ tsp sugar

coriander chutney 2


  • Put everything in a blender and blend till smooth
  • Everyone has a different preference for the taste of a chutney. You can use some tips to change the taste of a chutney after it is already ground
  • If the chutney is too hot : Add some cashew nut or yogurt
  • If the chutney is too salty : Add some cashew nut or sugar
  • If the chutney is too bland and blah : Add lemon juice for the tanginess
  • Serve.

Download PDF here: Indian Coriander Chutney Sandhya Puri