Chickpea And Coriander Chutney

by | Apr 4, 2013 | 22 comments

Chickpea And Coriander Chutney - Cook Republic

I first made a version of this chutney when I was ten years old. The ingredients were measured out by mum and put in the jug of our old blender. I was the button pusher who followed instructions of "Now" and watched a bunch of mismatched ingredients pulverize to a beautiful green paste before being asked to "Stop". In later years, I graduated to gathering my own ingredients and making the chutney unsupervised. It was one of the simplest things I learned to make and opened up a treasure trove of recipes I could use it in.


This green chutney is fresh, light and incredibly flavourful. It forms the base of many street foods in India. I mostly use it as a spread in my grain and veggie sandwiches. It tastes amazing slathered on a slice of whole-grain bread. It is lovely as a dip too and adds a punch to curries and stir-fries.


In India, we always used roasted chana dal (split chickpeas). For this version, I have used whole dried chickpeas. I have dry roasted (just sauté in a frying pan without oil for a few minutes until golden and toasted) a handful of chickpeas, then added hot water to the pan and let them soak for half an hour. Once the water is drained, the chickpeas are slightly tender but still have the definition and hardness of a nut. The star of the chutney is coriander. I use the leaves as well as the stalks. The stalks have a lot of flavour and also provide a really nice texture to this chutney. A jar of this coriander chutney will sit happily in your fridge for up to a week.


Chickpea & Coriander Chutney - Cook Republic

Green Chickpea & Coriander Chutney


Green & Healthy - Chickpea & Coriander Chutney.

Coriander Stalks - Cook Republic

Chickpea & Coriander Chutney - Prep

Chickpea & Coriander Chutney - Great on sandwiches, in curries - salads - stir fries.




Chickpea And Coriander Chutney


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A fresh, vivid green chutney inspired by Indian flavours. The chickpea and coriander chutney is healthy, delicious and lovely spread on whole grain bread.
Print Recipe Rate / Comment
Author: Sneh
Course // Condiments
Cuisine // Gluten Free, Vegan, Vegetarian
Prep Time: 5 minutes
Servings: 1 cup


  • 1 bunch of coriander, roots discarded, leaves and stalks washed and chopped
  • 1 tablespoon fresh ginger, chopped
  • 1 clove of garlic
  • handful of mint leaves
  • juice of half a lemon
  • 1 tablespoon raw sugar
  • 1 teaspoon salt
  • 1/4 cup dried chickpeas, toasted and soaked as mentioned above
  • 1 small red chili
  • 1/4 cup water


  • Combine all ingredients in the jug of a blender. Blend on high until the mixture forms a smooth paste. Store in an air tight jar in the fridge for upto a week.


Chickpeas can be easily substituted by toasted peanuts or almonds. Toasting the nuts before blending gives a lovely depth of flavour.
Did you make my recipe?I'd love to hear how you went! Tag me on Instagram @cookrepublic




I love creating easy, vibrant, fresh, everyday recipes and taking gorgeous photos of the food I cook. I have been blogging for 15 years and I have also written a book with over 100 new recipes. If you make a recipe from the blog, Tag @cookrepublic on Instagram. I would love to see!


  1. Kiran @

    Oh my yum! I could dunk into this chutney all day long!!

  2. Anna @ The Littlest Anchovy

    I would love to have this over some charred chicken! It looks so bright and full of flavour.

  3. sabina

    it looks like pesto, it's must be great

  4. Rosa

    An interesting recipe. This chutney must be delicious.



  5. chinmayie @ love food eat

    Interesting chutney... Never used chickpea like this.

  6. Charul @ Tadka Masala

    I love the addition of chickpeas instead of peanuts or any other nuts. Very new and interesting to me. 🙂

  7. ami@naivecookcooks

    I love the pictures, especially the green bangles! 🙂

    • Sneh

      I love them too!! One is square and the other is round 🙂

  8. Laura (Tutti Dolci)

    Love the vibrant green of this chutney - you're right, it would be delicious spread in a wrap or sandwich!

  9. la domestique

    I love the look of this chutney and my husband is a huge fan of coriander, so I'll be saving this recipe!

  10. Colette @ JFF!

    The toasted chickpeas are a brilliant addition.
    This is like an Indian pesto.
    Maybe it will be dinner tonight! What more could a girl ask for?

  11. Sanjeeta kk

    Awee..I like that green kada in your hand Sneh...what gorgeous colors this chutney has!

    • Sneh

      thanks Sanjeeta!

  12. Belinda @themoonblushbaker

    This such a unique take on chutney! What you recommend I serve it with?

    • Sneh

      You could use as a sandwich spread (see my next post) or as a dip. You can even marinate meat (chicken) and grill it.

  13. Kitchen Butterfly

    This is one of my fave condiments ever....I make a totally out of this world ripe mango slaw, set atop crisp lettuce leaves. The flaovurs are totally amazing. Gorgeous photos.

  14. Cindy

    I LOVE this chutney. I made it tonight. Subbed lime juice for the lemon and basil for the mint. So, so good. Smeared it on spicy chicken and spicy tofu sandwiches. Thank you for sharing!

  15. Shema George

    Love the fresh green color of this chutney but addition of chickpeas is new and very interesting twist! Love it all the way - Great clicks too!

  16. Lorna

    Delicious! I can't think of a better accompaniment for poppadum's.

  17. Andrew G

    A question- after toasting the chickpeas in the pan, do you leave the burner on after the water is added, or turn it off?

    • Sneh

      Andrew, you can turn the burner off. Soaking them in hot water for an hour or so softens them enough to snack on. They are crunchy and no longer raw but not cooked either if that makes sense. Essentially, they are like a nut at this point. (You can do this with or without toasting). Cheers!


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