My name is Mary.  I love cooking healthy food for family & friends, making specialty coffee, wine tasting, finding great beauty products, traveling, and organizing everything. I document it all here! xo

cilantro chutney

cilantro chutney

{vegan, plant-based, soy-free, nut-free, gluten-free, dairy free, FODMAP-friendly}

cilantro chutney

All you cilantrophobes, kindly avert your eyes please!  This chutney is solely for palates that welcome this pungent and robust herb.  Now now, don't feel bad if you're among the cilantro (a.k.a coriander) haters; Julia Child also expressed extreme dislike for the herb.  She once said of cilantro in her food, "I would pick it out if I saw it and throw it on the floor."  But, for those of us whose olfactory nerves enjoy it (moi included), this chutney is bursting with a mélange of bright flavors. Use this recipe to accompany Indian foods, grains, roasted veggies, sweet potato fries or any vehicle that assists in getting this chutney into your mouth. 

cilantro chutney

Not only is cilantro immensely flavorful, it has a good amount of vitamins, essential oils and antioxidants. Both the ginger and the cilantro in this recipe act as a digestive aide.  Lately, I have been avoiding cooking with onion and garlic because I have a hard time digesting it and have difficulty sleeping at night after eating a dinner full of it .  However, If you don't have a problem with garlic, go ahead and throw in a clove, but believe me, if you skip it (as I do), you won't be missing anything. 

cilantro chutney

This recipe was adapted from one of my new favorite cookbooks, What to Eat for How you Feel by Divya Alter.  As mentioned before, all her recipes tend to calm my IBS and make my stomach feel good. I usually add some avocado, cashew cream, almond milk or some kind of milk alternative to make the chutney creamier.  Depending on what I have on hand, I'll add a date or one teaspoon of maple syrup to round out the flavor of the chutney.  

cilantro chutney

Total: 5 minutes | Makes about 1 cup


food processor or immersion blender

measuring spoons and cups


cutting board




2 1/2 cups roughly chopped cilantro with stems (about 1 large bunch)

2 tablespoons lime juice (about 2 limes)

1 tablespoon peeled and minced ginger

optional 1 serrano chili, coarsely chopped (keep seeds if you like an extra kick)

1 date or 1 teaspoon of maple syrup

1/2 teaspoon sea salt or to taste

1 1/2 tablespoons olive oil

optional add 1/2 a small avocado or 1/4 cup cashew cream or milk alternative (such as almond or hemp) for a creamier consistency



Place all ingredients, save the olive oil and optional avocado or milk alternative, in a food processor and pulse until all ingredients are integrated (you can also use an immersion blender or regular blender for that matter).  Next, add in the olive oil and optional avocado or milk alternative.   Mix until all ingredients are combined and you have a smooth consistency. Taste and adjust flavor as need with more salt, lime or olive oil.  Serve alongside Indian food, roasted or grilled vegetables, grains or sweet potato fries!


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