Kenyan Dhania Chutney

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Merkato Market

📍 Where this dish comes from: Addis Ababa, Ethiopia · Merkato Market
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Kenyan Dhania Chutney, plated and ready to serve

Dhania — cilantro — is the backbone of this chutney, blended with chili, garlic, and lime into a sharp, fresh sauce that cuts through richer dishes the same way this book’s kachumbari and pili pili do, just with a distinctly herbal edge. It keeps 3–4 days refrigerated; a thin layer of oil poured over the top before sealing helps it hold its bright green color.

What You’ll Need

Kenyan Dhania Chutney

Bright, herbaceous cilantro chutney, a fixture on Kenyan tables alongside grilled meats.
Print Recipe
Prep Time: 10 minutes
Total Time: 10 minutes
Course: Side Dish
Cuisine: East African
Servings: 12 tbsp

Ingredients

  • 2 cups fresh cilantro roughly chopped
  • 1 green chili stemmed
  • 2 cloves garlic
  • 2 tbsp lime juice
  • 2 tbsp oil
  • Salt to taste

Instructions

  • Combine cilantro, chili, garlic, and lime juice in a blender.
  • Blend, drizzling in the oil, until smooth.
  • Season with salt and transfer to a jar.
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Health Benefits

  • Cilantro provides vitamin K and a range of plant antioxidants.
  • Lime juice adds vitamin C with minimal carbs.
  • Naturally sugar-free, unlike most store-bought chutneys.
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