Cilantro chutney (Coriander leaves chutney )

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I am sure you have heard the adage "If you don't succeed at first try and try again".Although this term can be applicable to almost all areas of life including cooking, this term seemed very apt when I made this cilantro chutney. Now if you are wondering why something as simple and uncomplicated as cilantro chutney would need to be worked on so much, let me give you some background for this.

Back in Bombay, India there is this popular sandwich sold all over the city known as.....what else...... Bombay sandwiches. These sandwiches basically are made with regular sandwich bread on which cilantro chutney is applied and then filled with sliced vegetables like cucumber, cooked potatoes,onions, beets,cheese and tomatoes and then grilled using a sandwich maker.On my trips back from Nariman Point area when I headed towards the station, there used to be a shop right near the station that made the most awesome sandwiches.These were my all time favorite snack which I bought every opportunity I got.

For some time now I have been trying to replicate the taste of that cilantro chutney without much success. All the times that I made cilantro chutney though it tasted good it did not have "that" particular taste I was trying to recreate.Finally last week when I was experimenting yet one more time with my cilantro chutney,I realized ...yes.....that elusive taste finally seemed within reach. After one more try when I refined the taste of the chutney furthur I realized that I had finally nailed it...yippee !

This chutney works equally well as a dip for raw vegetables like carrots and cucumber or as an accompaniment for cutlets too or for bhel puri and obviously also for veggie sandwiches

Click here for a printable view of this recipe

Ingredients and Method to make Cilantro chutney

2 cups (well packed) cilantro (chopped)
1 small red onion (cut into pieces)
4 medium serrano peppers ( or according to taste)
2 tbsp chopped mint leaves
1 1/2 inch piece of ginger
1 tbsp lemon juice
2 tbsp water
salt to taste ( I used about 1 tsp for this quantity)


Wash and drain the cilantro.

Grind the cilantro,onion,serrano peppers,mint leaves ,ginger ,lemon juice and water well until smooth.

Add the salt and mix well.

Yields about 1 1/2 cups of chutney

This chutney can be stored in the refrigerator for about 2-3 days.Not sure if it can stay longer since I did not get a chance to put it to test.

This is my entry into Colour in my Food event being hosted by EC

Now on to other things. EC, Trupti , Sireesha and Sripriya have all awarded me with two beautiful awards.Thanks to all of you for thinking of me.



I would in turn like to pass these on to

Meera , Priti , VG , Nidhi , Divya and Deepthi

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