Cilantro Chutney

Cilantro Chutney

Sunaina 13

"Enjoy with samosas, chips, or as a sandwich spread."


15 m servings 7 cals
Serving size has been adjusted!

Original recipe yields 14 servings



  • Calories:
  • 7 kcal
  • < 1%
  • Fat:
  • 0.1 g
  • < 1%
  • Carbs:
  • 1.4g
  • < 1%
  • Protein:
  • 0.4 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 16 mg
  • < 1%

Based on a 2,000 calorie diet

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  • Prep

  • Ready In

  1. Blend the cilantro, ginger, cumin, green chile peppers, lemon juice, and tomato sauce in a food processor or blender until finely ground. Stir water into the mixture to give a sauce-like consistency as desired.
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Your rating



  1. 8 Ratings


I liked this recipe, I used it on top of chicken and put 2 Tbls. in my chicken flavored rice (to kinda tie everything together) and the rice turned out being the best tasting part of the meal.

Not sure I would call this a chutney I would say more like a cilantro pesto. It was good though! I served it over some Curried grilled chicken. It was a perfect match! The tomato sauce seeme...

I needed a Chutney for the apple peanut spinach salad and 1/2'd this recipe. It worked great and I'd make it again. I find it's consistancy is more like a pesto though.

I tripled the chile and finished a grilled chicken masala with it. Lots of heat and good flavor. Instead of sauce use 2 tomatoes and 1/2 the ginger for a great tortilla dip.

I found this was missing something, I added a pinch of salt and about a tsp of sugar,

I peeked at your recipe to use in my summertime quinoa dish--turned the same old quinoa recipe completely upside down. So delicious!