Mauritian roti and fillings - coriander (cilantro) chutney, satini, chatini cotomili
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Coriander (Cilantro) Chutney

A refreshing coriander (cilantro) chutney, great to use as a dipping sauce or accompaniment to any meal.
Prep Time7 mins
Total Time7 mins
Course: Dips/Sauces
Cuisine: Mauritian
Keyword: cilantro chutney, coriander chutney
Servings: 3 - 4
Author: Teenuja Dahari -


Coriander (Cilantro) Chutney:

  • 1 cup coriander leaves (cilantro) roughly chopped, [80g, 2.8 oz]
  • 2 small Roma tomatoes or 1 large salad tomato, chopped [200g]
  • 2 green/red chilies adjust to taste
  • 1 clove garlic
  • 1/4 cup onion chopped, [50g, 1.8oz]
  • 1 inch ginger optional
  • Salt to taste


  • Add all ingredients to a blender and process to a smooth puree. Taste and adjust the salt.



This chutney is best served on the same day but it will keep for one day in the refrigerator, although it will lose its lovely bright green colour.
Link to original recipe - Coriander (Cilantro) Chutney -