Coriander chutney (Lilli chatni) from Made in India, Cooked in Britain: Recipes from an Indian Family Kitchen (page 212) by Meera Sodha

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Semolina bread with spiced vegetables (Ondwa)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • zoelaz on April 27, 2026

    Soo easy and a good use for extra coriander

  • shelbstirr on February 17, 2025

    This is so good! I can see myself making it lots in the future. Added a little water to help with blending and used a serrano pepper for the chili. Served with samosas cobbled together from some other recipes.

  • bernalgirl on April 23, 2021

    So easy, the ground nuts add great texture, and that color! Reduce the sugar by 1 teaspoon next time.

  • aberne on May 13, 2019

    Sweet on its own, but great in the chutney chicken.

  • shewolffe on May 04, 2018

    Delicious fresh chutney. Will make regularly and keep a jar in the fridge

  • patioweather on April 09, 2018

    This has been my go-to cilantro chutney for a while. We use it on tacos too.

  • koolMoD on October 16, 2017

    very simple yet very delicious meal. The cilantro chutney gives is grassy lemony flavour with some hear and I enjoyed the caramelized onions on top.

  • clcorbi on November 18, 2016

    This chutney is delicious. Perfect accompaniment to her samosas. I would consider making it in my mortar and pestle next time as I had a really difficult time blending it.

  • Rutabaga on September 19, 2016

    This is an excellent cilantro chutney. I never would have expected peanuts as an ingredient here, but it really balances the cilantro without making it taste overly of peanuts. My husband loved the tang that the lemon juice provided.

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