I had the best time making this green cilantro chutney from scratch this week. And better, using it as a base for toast! We usually make grilled cheese sandwiches with these but for something a little lighter and fresher, this totally hits the spot!

This is my mom's recipe and as these stories go, she didn't have exact measurements when she taught me. She'd grab a little bit of salt with her hands and sprinkle it in the mixture. I've tried my best trying to measure out each ingredient but please forgive me if it's not the most accurate. It's worth a try and then adding things in based on taste though! O:)

Scroll down for recipe details.

Tana Gandhi Tana Gandhi

Cilantro Green Chutney Recipe
for a quarter cup of chutney

  • 1 bunch of cilantro (approx 3/4ths of a cup)
  • 1/2 green chili (or up to your spice level!)
  • 1/2 tablespoon lemon juice (or to taste)
  • 1 teaspoon salt
  • 8-10 unsalted peanuts 
  • 1/2 teaspoon sugar 
  • 7-8 mint leaves
  • 1 teaspoon of raw ginger
  • 2 tablespoons of water

1. Grind peanuts and keep aside
2. Chop off the stems of the cilantro bunch and toss away
4. Chop chilis into large pieces
3. Grind cilantro leaves, green chili, ginger, lemon juice, sugar, and salt together
4. Add water cautiously into a smooth paste. Should have solid consistency but easy to spread
5. Add in grinded peanuts


  1. Only you and your photography talents could make these gorgeous ingredients even MORE beautiful!! I need to bookmark this looks so delicious on toast with cucumbers, tomatoes, or simple and healthy!

    1. You are too kind Jess! Hope you make it soon--it really is one of my favorites. :) And healthy too. :D