Spicy Coriander Coconut Green Chutney

A jar of bright green cilantro chutney with a serving spoon.

Spicy Coriander Coconut Green Chutney

This vibrant green chutney recipe is fast and so delicious! It's a raw and vegan recipe that takes less than 10 minutes. The fresh green coriander (cilantro) leaves are blended with green chiles, citrus, spices, and creamy coconut milk.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 10

Course Condiments, Sauces

Cuisine Asian Fusion, Contemporary, Indian, Vegan

YIELD servings

Calories 17 kcal

Equipment

1 blender or food processor

Ingredients

2 bunches cilantro (about 2½ cups, gently packed)
½ cup coconut milk (substitute coconut cream for richer sauce, or yogurt for a tangier one)
¼ cup lime juice (substitute lemon juice)
2 large jalapeno or Serrano peppers see notes
3 cloves garlic
1 tsp kosher salt
1 tsp ground coriander seed
¾ tsp ground cumin seed

Instructions

Wash the cilantro and pat it dry. Trim the coarse stems and discard any yellow or wilted leaves.
Roughly chop the cilantro leaves and finer stems (especially if you are using a regular blender or food processor. You can skip this if you are using a Vitamix or other high-powered blender).
Peel and roughly chop the garlic cloves. Trim the jalapeno stems, and roughly chop the peppers. Remove the seeds and white membrane for a milder sauce, and leave them for a spicier one.
Puree the garlic cloves and hot peppers along with the lime juice, salt, spices, and just enough of the coconut milk to make a smooth puree.
Add the chopped cilantro and more coconut milk. Pulse the blender, and then puree until it is as chunky or smooth as you would like. Adjust seasoning if needed.
Cover and refrigerate for up to a week, or portion and freeze for up to 6 months. I portion this in ice cube trays and thaw as needed.

Notes

A note on green chiles: For a milder green chutney, use Jalapeno peppers. Serrano peppers are hotter and fruitier, and closer in flavor to Indian chiles. Remove the seeds and white membranes for milder sauce. Add one or two Thai Birds Eye green chiles for fiery hot sauce.

Nutrition

Calories: 17kcalCarbohydrates: 1gProtein: 0.3gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.03gMonounsaturated Fat: 0.1gSodium: 147mgPotassium: 33mgFiber: 0.1gSugar: 0.1gVitamin A: 78IUVitamin C: 2mgCalcium: 5mgIron: 0.4mg

Keyword 10-minute dish, antioxidants, budget bites, chutney, condiment, dip, easy, fresh pasta, game-day food, garnish, green, healthy, hot sauce, meal prep, raw food, salsa, sauce, spicy, summer, tropical, vegan, vegetarian, wing sauce

Tried this recipe?Let us know how it was!