Chatni gashneez

Coriander chutney


Preparation info

  • Difficulty


  • Makes

    1 x 250 ml


Appears in

Lands of the Curry Leaf

Lands of the Curry Leaf

By Peter Kuruvita

Published 2018

  • About

Quickly plunging the coriander in boiling water, then straight into iced water, helps keep this chutney vividly green. Serve it with kebabs.

Preparation 15 minutes
Cooking 5 minutes


  • 30 g (1 oz/1 cup) coriander (cilantro) stems and leaves
  • 2 garlic cloves, roughly chopped
  • 1 Indian green chilli, seeded and roughly chopped
  • 60 g (2ΒΌ oz/Β½ cup) roughly chopped walnuts
  • 60 ml (2 fl oz/ΒΌ cup) lemon juice or vinegar
  • a pinch of salt, or to taste


Bring a small saucepan of water to the boil, and have a bowl of iced water on standby.

Plunge the coriander leaves into the boiling water for 3–5 seconds, then remove with a slotted spoon and immediately refresh in the iced water. When cooled, dry on paper towel and roughly chop.

Place the coriander, garlic, chilli and walnuts in a blender or food processor and whiz until a textured paste is achieved, gradually adding the lemon juice or vinegar while processing. Add salt to taste. (Or you could pass the ingredients through a food grinder with a fine screen, or chop them finely, then pound together using a mortar and pestle, gradually stirring in the lemon juice and salt to taste.)

Place in a small bowl, cover and chill until required.

The chutney will keep in the fridge for a day or two, but is so tasty it will quickly be used up, so only make whatever quantity you need for each meal.