Cilantro Chutney

Cilantro Chutney is a staple in my kitchen. I whip up a batch and use it on nearly all of my meals for the week!

Cilantro is a super-star herb in Ayurvedic cooking. It increases the digestibility of food (as most herbs do) but doesn’t overheat the digestion. This is a great choice for Pitta types or to eat throughout the hot summer months. I personally never eat my  instant pot kitchari without a heaping spoonful of chutney on top!

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cilantro chutney

Cilantro Chutney

  • Author: Lillian Jacobs
  • Total Time: 5 minutes
  • Yield: 1 cup 1x
  • Diet: Vegetarian


Ayurvedic cilantro chutney is the perfect topping for all of your summertime meals. Pairs well with veggies, grains, meats and kitchari.



1 bunch fresh cilantro

1 handful mint leaves (optional)

1/4 cup fresh lemon juice

1/4 cup water (if needed)

1/4 cup unsweetened coconut shreds

2 tbsp freshly chopped ginger root

1 tsp raw honey

1 tsp pink himalayan salt

1/4 tsp fresh ground pepper


  1. Add all of the ingredients into a food processor. Blend until well combined and smooth. If the consistency doesn’t smooth out add 1 tbsp of water at a time until it reaches desired consistency.
  2. Store in an airtight jar for 3-4 days.


Recipe adapted from Kate O’Donnell’s Everyday Ayurveda Cookbook.

  • Prep Time: 3 minutes
  • Cook Time: 2 minutes
  • Category: Condiments/Dips
  • Cuisine: Indian

Keywords: cilantro chutney; cilantro ; dips ;

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