This cilantro chutney is a fantastic condiment to any Indian meal! Low carb, keto, dairy free and sugar free recipe.

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Cilantro Chutney - otherwise known as Green Chutney or Dhaniya Chutney is a classic condiment found in Indian meals. It's very green, slightly spicy, and with a fantastic fresh flavor. I've used cilantro as the only herb in my version, but you could also add some mint leaves (this would make it a Dhaniya Pudhina Chutney!).

The recipe is naturally low in carbohydrates, is quick to make, and it gets even better if you prepare it a day or two in advance of requiring it!

Check out all my recipes for low carb Indian food!!

How to Make Low Carb Cilantro Chutney

To make the chutney, add fresh cilantro (leaves and stalks) to a food processor, together with some water, garlic paste, ginger paste, coconut flour, lemon juice, and a chopped green chili (I used a serrano pepper). You could of course use fresh ginger and/or garlic - but I always have the pastes on hand so it's more convenient!

Blend until smooth, and taste for seasoning. As salt as required, and blend again.

Transfer the chutney to a serving dish, then cover and store in the fridge until required.

Ways to enjoy your cilantro chutney:

As a dip for Low Carb Naan Bread, Indian Spicy Shrimp or Indian Chicken Wings
In a burger! Try my Low Carb Tandoori Chicken Burgers!
With a curry like a Chicken Korma or Lamb Masala
As a condiment to meat dishes like Tandoori Chicken or Tandoori Lamb

You might also like my Indian Red Cabbage Chutney!

📖 Recipe

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