04 September, 2014

Spicy Dhania/Coriander Chutney Recipe | Simple and Easy Coriander Chutney Recipe

Coriander Chutney
Learn how to make Spicy Dhania Chutney ~ Simple and easy spicy coriander chutney with aromatic spices

I have neglected this blog for a long time now. For some reason or the other, the joy of sharing recipes and need to document tidbits of my life have abandoned me. I have withdrawn into my thick, secretive shell, and the urge to remain there is keeping me away from the space which is an extension of my own life.

Coriander Chutney
Ingredients for Spicy Coriander Chutney

Coriander Chutney

I guess would have continued to hibernate if not for some of you who gently kicked me from my deep slumber. I am wondering if I should be thankful or just ignore and duck under the thick blanket of anonymity! :) Decisions, decisions… Thankfully it’s not a difficult one to make.

So here I am, finally, trying to gather my scattered thoughts, flying in every direction in the wild wind of my mind. Some I manage to grab tightly in my fist, but alas, many are out of my reach! It may be because I am not trying my best to catch them, and maybe I am still not ready to come out of my secretive shell. So for now let me live in my own secret world, until the urge to share becomes strong enough to come out in open.

Coriander Chutney

Fresh Coriander Leaves

Before I crawl back into my shell and close it tight for the outside world, let me share this simple recipe for Spicy Dhania/Coriander Chutney. It is one of those chutneys I prepare when I overly get excited to see fresh greens and end up buying big batch, only to wonder how I am ever going to finish it even after garnishing every possible dish I cook! That’s when this recipe was born, out of desperation, and there is no looking back after tasting it. I have been religiously making this Spicy Coriander Chutney once in a month to much delight of our taste buds. 

The refreshing taste of coriander leaves and the heady aroma of roasted spices is a match made in heaven. This Spicy Dhania Chutney goes well with dosa, idli, akki rotties, plain rotis, parathas or chapattis. You can also serve it with rice and dal or with yogurt rice. I also use it as a spread for sandwiches and simple veggie rolls and it also can be used as a dressing for simple salads. Best part is it can be stored for 10-12 days in refrigerator. Do give this a try and see if your taste buds dance in delight too! :)

Roasted spices for Spicy Coriander/Dhania Chutney

Fried coriander leaves

Spicy Dhania/Coriander Chutney (Spicy Coriander Chutney with aromatic spices)
Prep Time: 10-15 mins
Cooking Time: 20 mins
Recipe Level: Beginner to Intermediary
Spice Level: Medium to High
Makes: Around 2 cups
Shelf Life: Up to 10-12 days when refrigerated
Serving Suggestion: With Dosa, Idli, rice or with any Indian flat breads (read notes)

1 large bunch Fresh Coriander Leaves along with stems (Approximately 4-5 packed cups)
½ tbsp Sugar (Optional)
3 tbsp Oil
Salt to taste

Spices Used:
1 tsp Methi/Fenugreek Seeds
1½ tbsp Urad Dal/Split Black Gram
2 tbsp Chana Dal/Split Pigeon Peas
1½ tbsp Dhania/Coriander Seeds
8-10 Dry Red Chillies (Adjust as per taste)
1 tsp Jeera/Cumin Seeds

For Tadka/Tempering:
½ tbsp Oil
1 tsp Mustard Seeds
½ tsp Jeera/Cumin Seeds
¼ tsp Hing/Asafoetida
Coriander Chutney

  1. Clean and wash the coriander leaves and pat them dry with a help of kitchen towel. Spread them on a clean and dry kitchen towel to remove the moisture.
  2. Heat pan on a medium flame and dry roast urad dal, channa dal, cumin seeds, coriander seeds and methi seeds until they turn golden brown and fragrant, about 2-2½ minutes. Make sure that you don’t burn them. Transfer them into a clean and dry plate and allow them to cool down to room temperature.
  3. In a same pan, heat ½ tbsp of oil and roast the dry red chillies for a minute on low flame. Transfer them to the plate containing other roasted spices and allow them to cool to room temperature.
  4. Roughly chop the coriander leaves along with their stems. Heat the remaining oil in a same pan, and add chopped coriander leaves and stems to it. Fry them until the leaves are wilted and yet retain their colour, about 3 minutes. Remove the pan from heat and let it cool down to room temperature.
  5. Grind the roasted spices along with sugar and salt and grind them to powder. Next add the coriander leaves and grind them all together to form a thick paste without adding any water. Check for the salt and adjust the seasonings.
  6. Transfer the Spicy Coriander Chutney into a clean and dry air tight jar or container and pop in a refrigerator. It stays fresh for 10-12 days in refrigerator. Serve this delicious Spicy Coriander Chutney with dosa, idli or any Indian flat bread. You can also serve it with rice, ghee and dal or yogurt rice. You can also use it as a spicy spread for rolls, wraps or even in sandwiches as well as spicy dressing for salads.

Sia’s Notes:
  • Take care not to burn the spices while roasting. Also make sure that the spices are cooled down to room temperature before grinding.
  • Don't reduce the amount of oil used in this recipe as it helps in preserving the chutney and hence longer shelf period.
  • This Spicy Dhania Chutney goes well with dosa, idli, akki rotties, plain roties, parathas or chapattis. You can also serve it with rice and dal or with yogurt rice. I also use it as a spread for sandwiches and simple veggie rolls and it also can be used as a dressing for simple salads.
  • If enough care is taken, this Spicy Coriander Chutney can be stored for 10-12 days in refrigerator.
  • Make sure the bottle/jar/container used for storing is clean and dry without any moisture.


  1. This coriander chutney sounds and looks fantastic. I'd love to taste it.



  2. That is a beautiful twist to my usual coriander mint chutney! Surely giving it a go!

  3. This is interesting recipe with dals and spices, i would love to make. Thanks for shaaring.

  4. Yummy n aromatic chutney..love it!

  5. Sia,
    Isn't it similar to the spicy Dill chutney you posted a couple of months ago? It looks vibrant. Sure it would taste fantastic. My mom would do a similar thing with Coriander leaves when they were in season. She would buy big bunch (es) of the same and grind with spices. We call it uppu huli. It tastes great with almost anything!. Thanks for sharing

  6. Sia,

    When do you add the tadka? after grinding the chutney or before?

    1. I missed writing it. Thanks for pointing it Yash! You add tadka after grinding. Just mix it with the ground chutney for some crunchy texture.

  7. Hey Sia, I have always had the usual coriander chutney. You have added dals which has given nice texture and spices must have made the chutney flavourful. Will surely try your spicy coriander chutney.


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