Aug 15

Cilantro Chutney, an Ayurvedic Staple

Cilantro Chutney

Cilantro Chutney is a staple in our home.

Cilantro chutney is a wonderful sauce to put on steamed vegetable vitality bowls, and it’s the perfect complement to a plant-based diet.
It adds an Ayurvedic flare to your food without any of the guilt. This recipe is light and easy to make, with ingredients that you can find in any grocery store. It’s also vegan friendly and gluten-free!
Cilantro is one of those herbs that can be pretty polarizing. Either you love it or hate it! So if you’re not sure what cilantro tastes like, this chutney will give you a taste of what fresh cilantro tastes like without the punch that many people dislike as other flavors are present.

Cilantro Chutney is an excellent sauce to use on steamed veggie vitality bowls. All you need is a bowl of cooked vegetables and you can create a delicious dish with cilantro chutney. Cilantro chutney is surprisingly easy to make, with just a few simple ingredients.

What’s in it?

Cilantro chutney is a very versatile sauce that will work well with any flavor profile. With its tangy and savory flavors, it’s the perfect addition to most plant-based dishes.
This recipe is vegan-friendly and gluten-free. This version is made from cilantro, lime, ginger and mint primarily. Use this as a sauce for your vegetables or as a dip with crackers or roasted chickpeas. You can also mix some into hummus for an added kick!

Here are some ways that you can put cilantro chutney in your recipes:

1) As dip for veggies
2) On top of cooked rice or quinoa
3) As a topping on any dish
4) As a condiment for sandwiches and wraps

Cauliflower Tacos – one of our favorites!

Here is the recipe. Let me know on IG if you make this dish.

AND where you use it!

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5 from 1 vote

Cilantro Chutney

A delicious chutney that could be had with any vitality bowl and an Ayurvedic Staple
Prep Time10 mins
Course: Plantbased
Cuisine: Indian
Keyword: ayurveda, plantbased
Servings: 4
Serving Size:
Calories: 24


  • 2 cups fresh cilantro
  • 1 cup fresh mint (can sub parsley)
  • 1 tsp green chile optional
  • 2 tbsp. lime juice fresh
  • ¼ tsp. sugar optional
  • 1 tsp cumin ground roast
  • ½ tsp pink salt
  • ¼ cup water as needed
  • 1 tbsp coconut flakes
  • 1 tbsp ginger grated


  • Puree ingredients until smooth. For extra smooth, can remove cilantro from stems. Add extra water as needed to get the blender moving. Adjust salt at the end. Can add extra peppers or lime juice to your preference.
  • Best served within first 30 minutes as it is the most amzing bright brillant green.

Review other recent posts here!

Dr. Siri Chand 


May your time with the plants be nourishing!

  1. Love2Grow says:

    5 stars
    Made this mostly as directed – subbed parsley for some of the mint and lemon for the lime, and it tasted phenomenal! Easy to make and loved by everyone in our home. I will make this again as written with the lime and full cup of mint. Thank you for sharing this one with us!

  2. Tracey says:

    Can you freeze this?

    • Yes! It will generally last well in the freezer so we make bigger batches sometimes. It will lose the bright green color but the flavor will remain. Also it is a great idea to add the ice cubes into soups, stir frys or steamed veggies as quick and easy way to add flavor.

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