Go Back
+ servings

Gujarati Coriander Chutney Recipe

Gujarati Coriander Chutney Recipe - Make this tangy and spicy chutney to go along with Rotis or Parathas.
5 from 1 vote
Course Side Dish
Cuisine North Indian
Servings 4 people



  • 1 bunch coriander leaves.
  • 1/2 tablespoon Coconut grated
  • 4 flakes garlic.
  • 4 nos. Green chillies.
  • 1 no. tamarind small ball, as big as a lemon
  • 1 no. ginger. small piece
  • 1 tablespoon sugar
  • 4 leaves Mint also called Pudina
  • 1 no. Onion small
  • 1 pinch Salt to taste

How to make:

  • Eash the coriander leaves thoroughly and separate the leaves from the stems. Make sure that any dirt is removed.
  • Grind the ingredients - Coriander Leaves, Mint Leaves, Garlic, Chillies, Ginger, Sugar and Salt.
  • The consitency after you grind them should be that of a smooth paste.
  • Set this chutney aside.
  • Squeeze the tamarind soaked in water so that you get soft pulps of Tamarind.
  • Breakup the tamarind pulp into smaller pieces.
  • Mix the Chutney with the Tamarind pulp.
  • Garnish the Chutney with fresh coriander leaves and serve!


  • If you don't like Tamarind yet would like the sourness, then just use a tablespoon of squeezed Tamarind water before the ingredients are put in the mixer.
  • Store this Chutney in an airtight container and in the Fridge. It will last between 4-7 days. 
Liked this recipe?Comment below how it was!
Mention on Instagram @indianfoodkitchens or tag #indianfoodkitchens!
Let us know on Facebook @indianfoodkitchens