Almond Cilantro Chutney | Coriander Chutney without Coconut

Almond Cilantro Chutney is quick and easy to make chutney or dip with fresh cilantro and almonds. You need 5 minutes and six ingredients to make this flavor-packed sauce. Serve it with sandwiches, kebabs, chaats, snacks, grilled veggies, meat, etc.

Recipe card

Almond Cilantro Chutney | Coriander Chutney without Coconut

Kushi

Almond Cilantro Chutney is quick and easy to make chutney or dip with fresh cilantro and almonds. You need 5 minutes and six ingredients to make this flavor-packed sauce. Serve it with sandwiches, kebabs, chaats, snacks, grilled veggies, meat, etc.

5 from 10 votes

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Prep Time 5 minutes mins

Course Dinner, Lunch, Snack

Cuisine American, Indian

Servings 8

Calories 13 kcal

Equipment

• ▢
  Mixie Jar or Blender

Ingredients

  

1x2x3x

• ▢ 2 cups Cilantro coriander leaves, roughly chopped
• ▢ 12 to 15 Almonds
• ▢ 1 tablespoon Lemon juice
• ▢ ¼ teaspoon Black peppercorns pepper powder optional
• ▢ 2 Green chilies
• ▢ Salt to taste

Instructions

 

• Nicely wash the coriander leaves (I have used tender stalks and leaves). Add it to the mixie jar or blender along with almonds, lemon juice, black peppercorns, green chilies, and salt, and blend it to a smooth paste.
  2 cups Cilantro, 12 to 15 Almonds, 1 tablespoon Lemon juice, ¼ teaspoon Black peppercorns, 2 Green chilies, Salt
• Add water while blending, but be careful not to add too much, as this chutney needs very little water. Approx 4 tablespoon of water.
• Transfer this to a bowl or air-tight conatiner. Store in fridge and use as and when needed.
• This chutney can be stored in the refrigerator for up to 4 days. Optionally, to make it fresh, you can add tablespoon of yogurt and stir.

Notes

• You can substitute green chilies with jalapeno or serrano peppers. Taste may vary accordingly.
• Vary the amount of green chilies and peppercorns as per your taste.
• I have used raw almonds in the recipe. You can even add soaked and peeled almonds if desired. This will make the chutney more creamier. 
• No coconut or yogurt is needed to make this chutney.
• I generally love to add cashews while making chutney. So, if you love cashews, you can substitute almonds with them. 
• To avoid the bitter taste of chutney, chop and add cilantro to the blender. Blending for too long can make it bitter. 

Nutrition

Calories: 13kcalCarbohydrates: 1gProtein: 0.4gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.5gSodium: 39mgPotassium: 36mgFiber: 1gSugar: 1gVitamin A: 271IUVitamin C: 3mgCalcium: 7mgIron: 0.1mg

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Cilantro dip

The best part about this cilantro dip is that whether you serve it as a dip, spread, or condiment, you will love the flavors. This dip is vegetarian, vegan, dairy-free, and gluten-free.

Adding nuts like almonds or cashews will only make your dip rich and creamy and gives a nice sweetness and thickness. What is not there to love about a recipe that is easy to make with simple ingredients in less than 5 minutes? No cooking is involved.

Check out our popular 5 different types of chutney in 10 minutes.

Serving suggestions

• Serve this cilantro chutney as a condiment with samosa, pakora, tikkis, kebabs, cutlet or patties, grilled tikka, grilled meat, and vegetables.
• Use it as a spread while making kathi rolls, wraps, and sandwiches.
• Drizzle it over Indian chaats.
• You can also serve it with South Indian dosa, idli, or steamed rice.

Today, I have served it with easy spinach and broccoli patties. This is also good for the lunchbox, picnics, or to use in your burger.

Ingredients

Cilantro: Also called coriander leaves or dhania. Use leaves and fresh tender stalks.

Lime juice: Adds a nice tangy flavor.

Almond: Also known as badam, makes your chutney creamy and rich and adds sweetness.

Chilies: Adds spiciness.

Check out the recipe card for the full list of the ingredients.

Step-by-step instructions

• Nicely wash the coriander leaves (I have used tender stalks and leaves). Add it to the mixie jar or blender along with almonds, lemon juice, black peppercorns, green chilies, and salt, and blend it to a smooth paste. 
• Add water while blending, but be careful not to add too much, as this chutney needs very little water. Approx 4 tablespoon of water. 
• Transfer this to a bowl or air-tight conatiner. Store in fridge and use as and when needed. 
• This chutney can be stored in the refrigerator for up to 4 days. Optionally, to make it fresh, you can add tablespoon of yogurt and stir. 

Tips

• You can substitute green chilies with jalapeno or serrano peppers. Taste may vary accordingly.
• Vary the amount of green chilies and peppercorns as per your taste.
• I have used raw almonds in the recipe. You can even add soaked and peeled almonds if desired. This will make the chutney more creamier. 
• No coconut or yogurt is needed to make this chutney.
• I generally love to add cashews while making chutney. So, if you love cashews, you can substitute almonds with them. 
• To avoid the bitter taste of chutney, chop and add cilantro to the blender. Blending for too long can make it bitter. 

More chutney recipes

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Note: We originally posted this almond cilantro chutney recipe in Jan 2016. It has now been modified in Feb 2024 with Expert Chef Tips, FAQs, Storage Instructions, etc.