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Coriander Garlic Chutney Recipe | Dhaniya Lahsun Chutney Recipe
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Coriander Garlic Chutney Recipe | Dhaniya Lahsun Chutney Recipe

Spicy, tangy, and bursting with flavor, this Coriander Garlic Chutney (Dhaniya Lahsun Chutney) is made with fresh coriander, garlic, chilies, and spices. Perfect as a dip for snacks, a side with meals, or a zesty spread, quick to make and freezer-friendly too.
Course Chutney
Cuisine Indian
Prep Time 5 minutes
Cook Time 0 minutes
Total Time 5 minutes
Servings 10
Calories 14kcal
Author Garima Dublish

Ingredients

  • 1½ cups Fresh Coriander Leaves / Cilantro (roughly chopped)
  • 12-14 cloves of Garlic
  • 4-5 Green Chilies (chilli adjust to taste)
  • 1 medium Onion (chopped)
  • 1 medium Tomato (chopped)
  • ½ tsp Black Salt
  • ¼ tsp Salt
  • ⅛ tsp Hing / Asafoetida
  • ½ tsp Amchur Powder (adjust to taste)
  • ½ tsp Cumin Seeds / Jeera
  • ¼ cup Water

Instructions

  • Wash and roughly chop coriander leaves. Peel garlic, chop onion and tomato, and slit green chilies.
  • Add all ingredients to a blender jar: coriander, garlic, green chilies, onion, tomato, spices, and water.
  • Blend into a smooth, thick chutney. Add water gradually and scrape sides as needed.
  • Taste and adjust salt, spice, or tanginess. Blend again briefly if required.
  • Serve fresh or store in an airtight container. Refrigerate for 3 days or freeze for later use.