Green Goddess Cilantro Chutney

Cilantro aka coriander is my favorite herb. There is not a single dish that goes out of our kitchen without being garnished with this flavorful herb. Whenever I get my hands on this lush coriander I make delicious chutneys, dipping sauces, marinates, pestos and so on. As you can see, I don’t have to say much about this chutney. The name says it all, it has this beautiful lush green color, it has the perfect of blend spicy, creamy and tangy elements of flavor which makes it unbelievably delectable.

I am sharing 2 versions of this chutney.

  • One is a traditional south Indian recipe for steamed idlis and crispy dosas.
  • The other one is a delicious dip for crisp veggies, bread sticks and chips.

Let me give you guys a sneak peek of these two delicious recipes

Coriander chutney

Green Goddess Cilantro Dip

Doesn’t this bunch of coriander look so beautiful. I particularly go for cilantro which has a light green color, short stems and tiny leaves they are much flavorful than the darkish, long stemmed cilantro.

Recipe # 1 – Ingredients for the chutney

  • Coriander – 1 cup tightly packed (chopped – stems & leaves)
  • Green chilies – 6
  • Coconut – 1/2 cup (sliced or grated)
  • Asafetida – 1/4 teaspoon
  • Ulundu (urad dal) – 1 tablespoon
  • Tamarind paste – 1 teaspoon
  • Salt – 1/2 teaspoon
  • Tepid water (luke warm)- 1/2 cup
  • Oil – 1 teaspoon for sautéing

For the seasoning

  • Oil – 1 teaspoon
  • Mustard seeds – 1/4 teaspoon
  • Curry leaves – few

  1. Heat oil in a pan, add the urad dal and toast it until it gets the brown color,
  2. Add the asafetida mix it well
  3. Now add the chillies and chopped coriander and sauté it until it wilts
  4. Add the tamarind pulp and salt mix it well
  5. Transfer this to a blender,
  6. Add the sliced coconut and water blend it smooth
  7. Transfer it to a bowl

  • Heat the oil crackle mustard seeds add curry leaves and pour this immediately on top of the prepared chutney.

* It might look like it’s spicy but the sweetness from the coconut and urad dal actually brings the heat down.

Look at the silky smooth velvety green chutney. Doesn’t this look appetizing?

It tastes so good with crispy ghee dosa!

Recipe # 2 -Green Goddess Cilantro Dip

Ingredients for the dip

  • Cilantro – 1 cup (tightly packed chopped both stems and leaves)
  • Coconut (or) cooked chickpeas- 1 cup (fresh, frozen or desiccated )
  • Raw almonds or cashews – 1 teaspoon ( chopped)
  • Jalapeños or any spicy chili of your choice – 2
  • Lime juice – 1 teaspoon
  • Garlic – 1 small pod
  • Salt – 1/2 teaspoon
  • Warm water – 1/2 cup

For the seasoning

  • Oil – 1 teaspoon
  • Fennel seeds – 1/4 teaspoon

Before we head to the procedure I want to share the chemistry behind Cooking.

Making a good dip needs a little experimentation, Let me explain it to you…

  • If you try to blend some herbs and water it won’t come together easily,
  • so we add coconut or chickpeas, it gives the much needed texture and body to the dip.
  • Coconut adds sweetness so we include chilies to spice them up.
  • Chilies add heat, to cool it down we add nuts
  • Nuts add creaminess, to balance that we need acidity. so we add lime juice
  • The lime juice adds a tangy note and helps keep the lush green color
  • A dip is not complete without a flavor enhancer, so we add the garlic and fennel
  • Last but not least we add salt to round up the flavours.

All these elements have to come together to make a well balanced flavorful dip

Now You know, Cooking is very much like doing an experiment in a chemistry lab. The best thing here is, you get to lick the spoon.😉

Let’s make the dip now…

  1. If the coconut is cold or frozen remember to thaw it, I recommend using unsweetened coconut
  2. To prevent the fat from separating, Use warm water to grind. it really helps blend very well even if you are using frozen or desiccated coconut.
  3. Heat up a little bit of oil , toast the nuts. Sauté the chillies and cilantro until it’s slightly wilted
  4. Add salt, garlic, lime juice, mix it well. Take it off the heat, let it rest for minute.
  5. Add coconut, cilantro mix, warm water and blend it into a smooth paste.

This seasoning is totally optional.I add them because it gives a wonderful aroma to the dip.

  • Heat oil in a pan, add the fennel seeds once they are slightly brown pour it on top of the dip.

Ta Da ! A tasty dip is ready, it’s 100% vegan and unbelievably delicious! You can serve them with any type of chips, crisp fresh veggies or some bread sticks. I am serving them with some tortilla chips and Indian wheat crisps (puri).

Look at that creamy green goodness ! Seriously, Who could resist this? Get ready to dip away!

This recipe is so versatile, if you are not a big fan of cilantro use flavorful herbs like parsley, basil or dill. Instead of coconut you can also use cooked chickpeas. The options are endless! Whichever way you choose to make it comes out so delicious.

These are some of the yummy things I made with cilantro/ Coriander<
***Fresh herbs are amazing ! They are not only for garnish, using them as a main ingredient is beneficial in many ways. They are packed with nutrients, they add another layer of flavor to your dishes, and the little pop of green color makes it so appetizing.


Published by Latha @

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15 Comments Add yours

  1. THE P KITCHEN says:

    Mam…when i make coriander paste it becomes so dark…can you tell me what is the reason….

    Liked by 1 person

    1. Hi! when you make a paste out of green herbs make sure you always add salt and lemon juice or tamarind paste with it. The acidity actually helps prevent the darkening of the herbs.


  2. jayanthi6 says:

    Super, Latha – looks yum! 🙂 never knew about the chemistry behind our food..great!! 🙂

    Liked by 1 person

    1. Thank you so much! 😊

      Liked by 1 person

  3. Jennifer Bliss says:

    I’ve been getting more and more into Cilantro lately! It pairs wonderfully with anything Jalapeno, too! This looks great!

    Liked by 1 person

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