Coriander and Peanut Chutney is a classic Indian recipe that brings together simple ingredients to create something magical. The fresh coriander leaves give it a bright, herbal taste while roasted peanuts add a nutty crunch. Green chilies bring just the right amount of heat, and lemon juice gives it a tangy kick. I love making this chutney because it’s so quick and never fails to lift up even the simplest meals.
About the Recipe
This chutney recipe strikes a perfect balance between fresh herbs and nutty flavors. It’s the kind of recipe that proves great food doesn’t need fancy ingredients or complicated steps. The peanuts give it body and protein, while coriander adds freshness. A touch of cumin brings warmth, and green chilies add just enough heat to wake up your taste buds.
Why You’ll Love This Recipe
You’ll love how quickly this chutney comes together – just 10 minutes from start to finish. It’s super versatile – use it as a spread, dip, or sauce. The ingredients are budget-friendly and easy to find. Plus, it stays fresh in the fridge for several days. The best part? You can adjust the spice level by changing the number of green chilies to match your taste.
Coriander and Peanut Chutney
Ingredients
- 1 cup Coriander Leaves (coarsely chopped)
- 2 to 3 Green Chillies (chopped)
- 1 tbsp Peanuts (unsalted and roasted)
- 1/2 tsp Sugar
- 1/4 tsp Cumin Powder
- 1 1/2 tblsp Lemon Juice
- a pinch Salt
Instructions
- Combine the coriander leaves, peanuts, chillies in a mixer jar.
- Add the sugar and cumin powder.
- Grind to a smooth paste.
- Remove and transfer to a bowl.
- Add the salt and lemon juice.
- Mix well.
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Frequently Asked Questions
Can I make this chutney less spicy?
Yes. Start with one green chili and adjust to taste. You can also remove the seeds from the chilies to reduce heat while keeping the flavor.
How long will this chutney stay fresh?
Stored properly in an airtight container in the fridge, it stays fresh for 4-5 days. The lemon juice helps preserve its bright green color.
Can I freeze this chutney?
Yes, you can freeze it in small portions for up to 2 months. Thaw in the fridge overnight before using.
