How to Make Coriander Chutney

From savory to sweet, there are many different chutney sauces, each with its own unique flavor. There are two main keys to making the best homemade chutney: use fresh ingredients, like cilantro, and use a food processor or blender to make light work of food prep. Follow this guide to learn more about the origins of chutney, how to create it and ideas for how to serve this versatile condiment.

What is traditional chutney made of?

Originating in India, chutney is a condiment that can be used as a dip, drizzled over dishes, or even spread on a sandwich depending how it’s made. It can be sweet or savory and includes any combination of fruits, vegetables, herbs and spices. For the best flavor, always use fresh ingredients and even grind your own spices for a bold kick.

How to make a chutney sauce

The wonderful thing about chutney sauces is that there’s no right or wrong recipe or method of making. It’s all about what flavor you’re in the mood for, which means there’s a lot of flexibility with ingredients and proportions. This recipe uses the leaves and stalks of a coriander plant (known in the U.S. as cilantro) but you can customize your chutney recipe with your favorite ingredients, blend and enjoy.

Step 1: ASSEMBLE BLENDER

Make sure to place your blender on a cool, flat surface. If you’re using a food processor, carefully secure the stainless steel blade into place.

Step 2: PREP INGREDIENTS

Rinse all fresh produce and trim the very ends of the stems, remove bruised or wilted stalks and peel the skins from the garlic, onion and ginger.

Step 3: ADD INGREDIENTS

Fill the blender jar with your ingredients in this order: liquids, softer ingredients or powder, firm or solid ingredients like garlic cloves, ginger and cilantro.

Step 4: SECURE LID TIGHTLY

Place the lid securely onto the jar to prevent any spillage when you start the blender.

Step 5: START THE BLENDER

Press or switch on the Power/Start button and blend on high for 30 to 60 seconds until smooth and creamy. Depending on your model, you may also have a stop button.

Step 6: SERVE & ENJOY

Once your desired consistency is reached, pour the contents into the container of your choice and enjoy. Herb-based chutneys do well as a dip or a dressing, while fruit chutneys would be delicious stirred into yogurt or spread on a sandwich.

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What’s the difference between relish and chutney?

Like chutney, relish is a condiment that can be savory or sweet. In fact, some use the terms interchangeably. But the biggest difference between the two is that relish is usually made with vegetables and is less cooked so the texture is more crunchy.

What type of vinegar is best for making chutney?

Vinegar is used in chutney because the acidity acts as a preservative. Different types of vinegar add different flavors so choose a vinegar that will complement the flavors in your chutney. Some common vinegars are malt vinegar, cider vinegar, wine vinegar and white vinegar.

How do I store finished chutney?

If you have leftover chutney sauce you can store it in a glass jar in the refrigerator for 5-7 days. Another option is to keep it in the pantry in a sterilized airtight jar where it will keep for about 30 days. This is a great option to add a flavorful punch to future lunches and dinners.

How do I serve chutney?

There are many types of chutney that can be used in place of everything from dips to marinades and sauces, to vinaigrettes, dressings and spreads. Enjoy exploring the exciting new tastes and textures that chutney has to offer. The beauty of chutney is in its versatility.

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Both KitchenAid^® blenders and food processors are powerful tools in the kitchen that provide versatility and help streamline food prep. With so many ways to use blenders and food processors, you can explore even more recipe possibilities.