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Cilantro Chutney (Coriander Chutney) Recipe

© 1994, Excerpted with permission from Ayurvedic Cooking for Self-Healing by Usha and Dr. Vasant Lad

Makes approximately 2 cups Doshic Notes Vata :: Balancing Pitta :: Balancing Kapha :: Balancing


3 cups fresh cilantro 1 cup water 1 cup unsweetened, shredded coconut 1/2 small green chili, chopped 1 inch piece of fresh ginger, peeled and hopped fine 1 tablespoon ghee 1/2 teaspoon cumin seeds 1/2 teaspoon black mustard seeds 1 pinch hing 4 curry leaves, fresh or dried 1/2 fresh lime 1/4 teaspoon salt


Wash the cilantro leaves and remove the stems. Put it in a blender along with the water, coconut, chili, and ginger. Blend at high speed until well mixed and a finely ground paste. It may be necessary to stir it down several times. Heat a saucepan on medium, add the ghee, cumin seeds, mustard seeds, hing, and curry leaves. Cook until the seeds pop. Cool and mix well into the cilantro paste. Squeeze in the juice of the lime, add the salt, and stir gently. Eat a dab with each bite of food. Store in the refrigerator. Good for 2-3 days. This recipe is balancing for the tridosha.
Pitta might want to decrease the chili, salt, and mustard seeds even though the cilantro is very cooling.

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The spiritual journey starts here

Vasant Lad BAM&S, MASc

Vasant Lad BAM&S, MASc

A native of India, he served for three years as Medical Director of the Ayurveda Hospital in Pune, India. He was Professor of Clinical Medicine at the Pune University College of Ayurvedic Medicine for 15 years. He holds a Bachelor’s of Ayurvedic Medicine and Surgery (BAM&S) degree from the University of Pune and a Master’s of Ayurvedic Science (MASc) degree from Tilak Ayurved Mahavidyalaya. The author of numerous books, Vasant Lad is respected throughout the world for his knowledge of Ayurveda.