Cookbook author Priya Krishna shows how to throw together this easy cilantro chutney from her new book Indian-ish.

"Cilantro chutney is the king of chutneys," Priya says. "It goes with any and all Indian foods—samosas, dal, roti, any kind of chaat, which is the Indian genre of snacks. I love this simple, OG recipe from my mom because it retains the pleasant grassiness from the cilantro and has a creeping, lingering heat, though you can nix the chiles if creeping heat is not your thing. There are also many ways to customize it: add mint for fresher notes, or nuts for richness. Use it as salsa, a sauce for grilled chicken, or a topping for Roti Pizza."

Tip: Priya's mom prefers organic cilantro for this recipe, which she's convinced gives chutney a more vibrant color and aroma.

For more Indian-ish recipes, check out:
Garlic-Ginger Chicken with Cilantro and Mint
Tamarind, Fig, and Cumin Chutney
Beet and Avocado Kachumber Salad

Adapted from Indian-ish by Priya Krishna. Copyright © 2019 by Priya Krishna. Used with permission by Houghton Mifflin Harcourt. All rights reserved.


  • 1 bunch fresh cilantro, preferably organic, stems and leaves roughly chopped (about 4 cups)
  • 1 small Indian green chile or Serrano chile, roughly chopped
  • 2 tablespoons fresh lime juice, plus more if needed (from about 1 lime)
  • ¼ teaspoon granulated sugar
  • ¾ teaspoon kosher salt, plus more if needed


Serves: Makes ½ cup


In a blender, combine all the ingredients and blend until smooth. If the mixture is too thick to blend, add a few drops of water to get it going. Taste and adjust the salt and/or lime juice, if needed. This chutney keeps, refrigerated in an airtight container, for up to 2 days.