Anju's Coriander Chutney


Recently I made a new friend and she makes the most delicious coriander chutney I've ever tasted. Fortunately, Anju graciously agreed to share her recipe.

Ingredients you may not have like powdered green mango (amchoor/amchur) and asafoetida can be found in spice stores like Kalustyan's and Indian stores like Patel Brothers, which also sells products online. But don't let a missing ingredient (or a few) stop you from making this condiment. Your finished product may not have the same profile, but it will still be good.

You can serve this chutney as a side dish or condiment with almost anything: vegetables, scrambled eggs, tofu, tempeh, meat, fish, or seafood.

Note: Cilantro chutney traditionally contains asafetida, the gum resin of a plant which helps break down compounds in beans and cruciferous vegetables that can be difficult to digest. Some brands of asafetida contain small amounts of wheat flour, so if you are strictly avoiding gluten, be sure to use gluten-free asafetida or omit it from your chutney.

1 bunch cilantro, washed and chopped
1 piece of ginger, washed and chopped
1 or 2 green chilli peppers, washed and chopped
1 tomato, washed and chopped
Pinch turmeric
1 tablespoon ground coriander seeds

1 tablespoon ground cumin seeds
2 to 3 tablespoons of powdered green mango (amchoor/amchur)
Pinch asafoetida
Salt to taste

  1. Add the cilantro, ginger, chili peppers, and tomato to a blender with a little bit of water. 
  2. Purée until smooth.
  3. Add the turmeric, coriander, cumin, powdered green mango, asafoetida, and salt.
  4. Blend again into a smooth, thick paste. 
  5. Add water as needed.