Go Back

Coriander Chili Chutney

5 from 2 votes


  • 2 1/2 cup of roughly chopped coriander cilantro leaves and stems
  • 3 – 4 Thai green chilies
  • 2 tbsp lemon juice
  • 3 tbsp peanuts
  • 1/2 tsp cumin seeds
  • 1/2 tsp salt
  • 1/2 tsp sugar
  • 3 tbsp of water


  • Place a flat frying pan on medium heat and add the cumin seeds to it. Roast them for a couple of minutes. Once the cumin seeds start to darken then quickly remove the pan from the stove or else the seeds will burn.
  • Put the cumin seeds in a grinder and grind into a fine powder.
  • In a mixer add all the ingredients together and blend to a fine paste. Serve cold.
Tried this recipe?Let us know how it was!