How to Make Low-Carb Green Chutney, with Cilantro
This low-carb cilantro 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.
Ingredients
- 2 Cups Cilantro/Coriander thoroughly washed with lower thick stems removed
- ¼ cup Mint Leaves
- 3 Garlic Cloves
- 2 tbsp Raw Cashews (optional) soaked in hot kettle water for 10 minutes
- 2 Green Chillies
- 1 tsp Cumin Powder
- ½ tsp Salt
- 1 tbsp Lemon Juice keep some extra on the side for adjusting the taste.
- 1-2 tbsp Water add more if required
Instructions
- First, soak the cashews in hot water for 10 minutes to soften.
- Meanwhile, thoroughly wash the cilantro, keeping the upper stems and discarding the lower thick stems. Pluck the mint leaves from the their stems.
- Add the cilantro, mint, garlic, green chillies, cashews, cumin, and salt to a blender.
- Then, add the lemon juice and add 1–2 tablespoons of water to help it blend.
- Next, blend until smooth, scraping down the sides, and add one tablespoon of water at a time to thin it out to your desired preference. Blend a few times for everything to come together.
- Finally, taste and adjust the seasoning, spice, or lemon to your liking. Store unused chutney in the fridge for up to 7 days.
Notes
Serving size: 1 tbsp Carbs: 1g Fibre: 0.1g Net Carbs: 1g
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