Cilantro Peanut Chutney

Cilantro peanut chutney is a perfectly fresh and herby addition to anything you choose to dip in it. A mix of cilantro and mint is given a boost by garlic, onions, green chiles, and peanuts. Yes, peanuts. It’s fantastic, trust us. 

A bowl of bright green cilantro chutney on a blood wooden table with a flower napkin, cilantro leaves, half a lime, and a knife.

Adapted from Chetna Makan | Chetna’s 30-Minute Indian | Mitchell Beazley, 2021

I have shared a coriander chutney recipe in every cookbook that I’ve written. This clearly illustrates how big a fan I am of this simple yet powerful little chutney and also that there are many different ways of making it. I have a small bowl of this chutney in the refrigerator at all times, and you’ll be surprised how amazingly well it goes with absolutely anything you are eating.–Chetna Makan


Cilantro Peanut Chutney

A bowl of bright green cilantro chutney on a blood wooden table with a flower napkin and cilantro leaves.
In this chutney, peanuts add warmth to this very refreshing mix of herbs and lime.
Chetna Makan

Prep 15 mins
Cook 5 mins
Total 20 mins
12 servings | 1 1/2 cups
40 kcal
No ratings yet
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  • 1 ounce raw peanuts
  • 1 small (5 1/2 ounces) red or yellow onion roughly chopped
  • 2 garlic cloves roughly chopped
  • 2 green chiles such as jalepeño or serrano (2 ounces | 55 g), seeded, if desired, and roughly chopped
  • 2 cups (1 1/2 oz) fresh cilantro* leaves
  • 1 cup (3/4 oz) fresh mint leaves
  • 1 teaspoon granulated sugar
  • 1/2 teaspoon salt
  • Juice of 1/2 lime (about 1 tablespoon)
  • 5 tablespoons water


  • In a small skillet over low heat, dry-roast the peanuts until golden, 3 to 4 minutes.

    TESTER TIP: If you have dry roasted peanuts on hand, you can skip the toasting step.

  • Dump the roasted peanuts into a blender or food processor, add all the remaining ingredients, and blitz until smooth, about 90 seconds.
  • The chutney will keep in an airtight container in the refrigerator for 4 to 5 days.
Print RecipeBuy the Chetna’s 30-Minute Indian cookbook

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*What is cilantro?

We know that cilantro can be a super divisive ingredient, especially if you’re part of the population (nearly 25%) that’s predisposed to tasting soapy aldehydes when you eat it. But lots of people love it and use it in many, many ways. Cilantro is what we, in North America, call the leaves of the coriander plant. So…coriander is essentially cilantro seeds. All parts of the plant, with the exception of the flowers, are used in cooking. Cilantro root is widely used in Asian cooking and the leaves and seeds are used around the world. Cooking the leaves does reduce their pungency so if you’re still thinking about giving it a try, that’s a good place to start.

Show Nutrition

Serving: 1servingCalories: 40kcal (2%)Carbohydrates: 6g (2%)Protein: 2g (4%)Fat: 2g (3%)Saturated Fat: 1g (6%)Polyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 147mg (6%)Potassium: 337mg (10%)Fiber: 3g (13%)Sugar: 1g (1%)Vitamin A: 3498IU (70%)Vitamin C: 18mg (22%)Calcium: 78mg (8%)Iron: 2mg (11%)

Recipe Testers' Reviews

A white bowl of green chutney on a wooden table with a bowl of peanuts, cilantro, limes, garlic, and onions.

This cilantro peanut chutney is bright, complex, and totally addictive. We enjoyed it so much that we ate it with warmed naan the next day as a snack.

From start to finish, the recipe took me 35 minutes (most of which was time spent picking leaves.) In the future, I will shave the top of my cilantro bunch into my blender. This will save a bit of time and produce less waste. I find the delicate tops of cilantro stems flavorful and edible.

I made the recipe as written and I chose to remove the stem and seeds from my green chile. After blending, I found that I wanted a bit more salt and lime. I suspect each batch will vary a bit depending on the strength/freshness of the aromatics, herbs, etc. This is easily resolved. I added a pinch of salt and lime to taste.

I kept our chutney in a glass jar in the refrigerator. On day 3, it was noticeably less vibrant. The taste had mellowed and become grassier, and the color had darkened. My solution for this is that going forward I'll just eat it within two days—and that won't be a problem. We tried this (separately) with chicken, naan, and eggs before we ran out. It's so good you could eat it on a piece of wood! I can see myself stirring this into soups, putting it on rice, dipping veggies i

This cilantro peanut chutney is a wonderful sauce to have on hand and it goes well with so many things! And it couldn't be easier to make. We ate this on fish, chicken, vegetables, potato and on top of an omelet and it was delicious on all of the above. The herbs and tiny bit of spice will really liven up your food.

Originally published July 13, 2021


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