Zesty Green Chutney …

..a bunch of fresh coriander and the juice of a zesty lime with garlic and green chillies thrown in gives the most sublime chutney to awaken the tastebuds you never thought you had!

Simple ingredients giving a delicious chutney and my daughter’s favourite. This green coriander chutney complements many Indian snacks and stuffed breads such as spiced potato parathas.

Coriander, chillies, garlic, lime …blend …enjoy!!

In a more contemporary world, it is even good company drizzled over a plate of nachos with melting cheese! It keeps very well in the fridge for up to a week and lifts your ordinary cheese sandwich to a whole new level. Traditionally it was made with a pestle and mortar, but today we are blessed with a variety of food processors and blenders. Now I have used a range of these machines over the years and my favourite is the Nutribullet …yes I know it is for known for making healthy fruit and vegetable smoothies, but this blender gives it a smooth finish which lends a much better flavour to the finished chutney!

Whichever way you make it, let me know what you have it with!


Zesty Coriander Chutney

Course Chutney, Dip, Sauce
Cuisine Gluten Free, Healthy, Indian, Vegetarian, Wholesome
Prep Time 10 minutes
Total Time 10 minutes
Servings 4 Servings
Author Hema (thewholesomeway.com)


  • 1 cup chopped green coriander with stalks
  • Juice of ½ lime
  • ½ clove of garlic
  • ½ teaspoon salt
  • 1 green chilli chopped (adjust to taste)
  • 1 teaspoon unrefined brown sugar
  • 1 tablespoon water
  • 3 tablespoon yoghurt


  1. Place all the ingredients above into the blender.
  2. Whizz the ingredients in the blender for a minute – how long this will take depends on your blender and the texture that you prefer.
  3. Empty the chutney into a bowl and enjoy!

Recipe Notes

This coriander chutney can be stored in the fridge for up to a week.


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