How to Make Low-Carb Green Chutney, with Cilantro

This low-carb Green Chutney is one of those simple, flavour-packed recipes you’ll wonder how you ever lived without. It comes together in minutes, adds instant freshness to any meal, and is perfect for dipping, drizzling, or spooning over your favourite snacks.

Low Carb Green Chutney, with Cilantro

Bright, tangy, and bursting with fresh herbs, this Low-Carb Green Chutney is a fast and simple condiment that livens up any dish. Crafted from cilantro, mint, garlic, green chillies, cashews and lemon juice, it’s not only naturally low in carbohydrates but also loaded with fresh herby flavours.

Whether you keep this green chutney ( or Hari chutney, as it is sometimes called) thick for dipping or thin it out for drizzling, it’s sure to be an ideal pairing for South Asian snacks like samosas, pakoras, spring rolls, and even my Rutabaga Dahi Puri Chaat. Furthermore, it’s also commonly served alongside tamarind chutney, which, as you may have noticed, is offered at most Indian restaurants.

Why You Will Love Low-Carb Green Chutney

Low-Carb & Sugar-Free:

• Enjoy all the vibrant flavour of traditional green chutney without the sugar or carb-heavy fillers.

Big Flavour, Simple Ingredients:

• This delicious chutney is made with just a handful of fresh herbs and pantry staples, with nothing complicated or fancy.

Quick & Easy:

• Ready in minutes, this green chutney blends up beautifully for a fresh condiment any day of the week.

Versatile:

• Works as a dip, spread, or drizzle and is perfect for South Asian snacks, grilled meats, or roasted veggies.

Customizable:

• Keep it thick for dipping, thin it for a pourable sauce, or add yogurt, ginger, or a touch of sweetener to make it your own.

Meal Prep Friendly:

• Stores well in the fridge or freezer, so you can have a burst of flavour ready anytime.

Carbs and Servings

This low-carb chutney is an excellent choice for anyone watching their carb intake. The recipe makes about 1 cup, and each serving (just one tablespoon) contains 1g of carbs.

The best part? One tablespoon goes a long way, packing bold flavours into every bite. That’s why it’s the kind of condiment that transforms your snacks, turning even ordinary moments into delicious, guilt-free celebrations. Let this chutney inspire your snack times, you’ll be amazed at how it lights up everything you dip into it!

Ingredients and Notes

Cilantro/Coriander

• Thoroughly wash the cilantro bunches in cold water to remove any dirt or grit. Next, gently shake off excess water or pat dry with a paper towel. After that, keep the tender leaves and upper stems, as they provide the best flavour. However, be sure to remove and discard any thick, tough stems from the bottom, since they can be fibrous and bitter.

Mint Leaves

• Pluck the mint leaves from the stems, as the stems can be tough and add bitterness. Additionally, there is no need to chop the leaves, since they’ll be blended. Use as many mint leaves as you like to add freshness and aroma, adjusting according to your preference.

Garlic CLoves

• I like to use whole garlic cloves for more control over the flavour. If you prefer, you can begin with fewer cloves and add more to taste, depending on how pungent you want the chutney.

Raw Cashews (optional)

• Cashews not only thicken the chutney, giving it a creamier texture, but they also add a subtle nutty flavour and extra protein, making the dip more nutritious and satisfying. I like to soak the cashews in hot water to soften them, since I don’t have a high-speed blender. Alternatively, you can add some peanuts instead.

Green Chillies

• Typically, I use Thai green chillies for their vibrant heat and flavour; however, you can use long green chillies or jalapeños if you prefer a distinct taste. Remove the seeds for less heat if you prefer. Ideally, start with one chilli and increase the amount as your spice tolerance increases.

Spices

• For this recipe, you’ll need simple seasonings: salt, chilli powder and cumin powder. For an extra boost of taste, roasting cumin seeds, then grinding them, however, brings out a deeper, earthier flavour and adds extra richness to the chutney.

Lemon Juice

• Freshly squeezed lemon juice adds bright acidity and balances the chutney, bringing out the herbs’ flavours. Additionally, add to taste for a refreshing tartness that complements the other ingredients, giving the chutney a well-rounded finish. Sometimes I stir more into the chutney after a day, to maintain that tartness.

How to Make Low-Carb Green Chutney

1. First, soak the cashews (if using) in hot water for 10 minutes to soften.
2. Meanwhile, thoroughly wash the cilantro, keeping the upper stems and discarding the lower thick stems. Pluck the mint leaves from their stems.

3. Add the cilantro, mint, garlic, green chillies, cashews, cumin, and salt to a blender.
4. Then, add the lemon juice and add 1–2 tablespoons of water to help it blend.
5. Next, blend until smooth, scraping down the sides, and add one tablespoon of water at a time to thin to your desired consistency. Blend a few times until everything comes together.

6. Finally, taste and adjust the seasoning, spice, or lemon to your liking. Store unused chutney in the fridge for up to 5 days.

Best Tips and Suggestions for Green Chutney

• Personally, I like my chutney slightly thick, making it perfect for spooning or spreading over snacks and meals. However, if you prefer a thinner, drizzle-style version, add a little extra water until it reaches your desired consistency.
• For creaminess and protein, you can add a tablespoon of Greek yogurt or coconut yogurt for extra richness and healthy fat.
• If you want a flavour boost, try adding a small piece of fresh ginger or a touch of low-carb sweetener (like monk fruit or erythritol) to balance the heat and tang.
• Add peanuts or soaked chana dal (dried split chickpea) for an authentic chutney texture and taste.
• Lastly, for extra brightness, a few drops of apple cider vinegar or an extra squeeze of lemon juice go a long way.

How To Use Low-Carb Green Chutney

When I first made this chutney, I used it to top my Rutabaga Dahi Puri Chaat (a low-carb twist on a street food classic), and it was SO GOOD!

Beyond that, it’s also the perfect match for many South Asian favourites like:

• Low carb samosas
• Warm kachoris
• Spicy pakoras
• Flavor-packed chaats

Additionally, you can mix a spoonful into yogurt for a quick herbed dip or serve it alongside low-carb wraps or roasted veggies.

More Ways To Use Low-Carb Green Chutney

Even if you’re not into South Asian snacks, or you don’t find many where you are, this chutney is still a keeper. Instead, try these simple, delicious ways to use it beyond traditional dishes:

• Taco Topper: Spoon over chicken, shrimp, or fish tacos for a bright, zesty finish.
• Salad Dressing: Whisk together olive oil, lemon juice, and yogurt for a quick, herby dressing.
• Egg Companion: Add a spoonful over omelets, scrambled eggs, or even over breakfast bowls for a burst of flavour.
• Spread for Wraps and Sandwiches: In fact, you can replace mayo or mustard with green chutney for a low-carb, flavorful spread.
• Grilled Meat or Seafood Sauce: Interestingly, this chutney pairs beautifully with grilled chicken, shrimp, or salmon. I recently used it as a marinade for salmon and cooked it in the air fryer—it turned out wonderfully herby and full of flavour!
• Roasted Veggie Dip: Serve alongside roasted cauliflower, zucchini, or bell peppers.
• Cheese Board Accent: Add a small bowl to a cheese or snack board for a tangy, herby contrast.
• Low-Carb Bowl Boost: Drizzle over cauliflower rice, quinoa, or veggie-based bowls.
• Flavoured Butter or Mayo: Mix with butter or mayonnaise for an easy herbed spread.
• Snack Dip: Perfect for cucumber slices, celery sticks, or low-carb chips.

How To Store Delicious Green Chutney

For best results, store your chutney in an airtight container in the fridge, where it will stay fresh for up to 5 days. Alternatively, if you’d like to keep it longer, you can freeze small portions in an ice cube tray and transfer the frozen cubes to a resealable freezer bag.

This way, you’ll have convenient, ready-to-use portions of chutney that you can thaw quickly whenever you need a flavour boost for your meal.

Why Does My Green Chutney Change Colour the Next Day?

It’s entirely normal for green chutney to lose its bright colour after a day or two. The main reason is oxidation — when cilantro and mint are exposed to air, their natural pigments react and darken. This doesn’t mean your chutney has gone bad; it’s still safe and delicious to eat.

To keep it fresh and green for longer:

• Add lemon juice: The acidity slows oxidation and keeps the colour vibrant.
• Drizzle of oil on top: A thin layer of oil can help limit air exposure.
• Store airtight: Transfer the chutney to a small glass jar or container with minimal air space, and refrigerate promptly.
• Use within 3–4 days: Fresh chutney tastes best in the first couple of days, but it’s still fine for up to 7 days when kept cold.
• Extended storage: Freeze the chutney in small portions—ice cube trays work perfectly, then transfer to a freezer bag. Thaw only what you need, and stir before using.

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Plated Focus Sources and Inspiration

• Nutritional info for Low Carb Green Chutney Calculated using the Lose It! app. (Values may vary slightly based on exact ingredients and portion size.)
• Recipe for Green Chutney inspired by Tarla Dalal
  
• Additional reading:
  
  • Tarla Dalal – Nutrients for Green Chutney