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!
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
Low Carb Cilantro Chutney
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- 2 cups fresh cilantro leaves and stalks
- 6 tbs water
- 1 tbs coconut flour
- 2 tsp lemon juice
- 1 tsp garlic paste
- 1 tsp ginger paste
- 1 green chili pepper deseeded and roughly chopped
- salt as required
- Add the cilantro, water, garlic paste, ginger paste, coconut flour, lemon juice, and the green chili to a food processor.
- 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.