Keto Mint Chutney or Sauce: A herbal treat to your palate
Hey there, my fellow foodies! Are you looking for a zingy and refreshing dip to jazz up your meals? Look no further than this keto low carb mint chutney recipe!
This chutney is perfect for adding a burst of flavor to your meats, veggies, or even as a dip for your favorite snacks. And the best part? It’s keto and low-carb friendly, so you can indulge without the guilt.
Now, I know what you’re thinking. “Mint chutney? Isn’t that just for Indian cuisine?”
Well, my friend, let me tell you that this chutney is so versatile,
Yes, you can use Keto Mint Chutney with any cuisine you like
Grilled chicken? Check.
Charcuterie board? Double-check.
But enough chit-chat, let’s get to the recipe of Keto Mint Chutney
It’s so simple, even a kitchen newbie can whip it up in no time. All you need is some fresh cilantro, mint leaves, green chilli, ginger, garlic, cumin powder, and rock salt. Blend them all together to make a smooth paste and voila!
Your Keto Mint chutney is ready.
But if you’re in a rush, you can skip this step and still have a delicious chutney on your hands.
Recipe tips for making keto low carb mint chutney:
Adjust the spiciness: The spiciness of the chutney can be adjusted according to your taste preferences. If you want it spicier, you can add more green chilies or leave the seeds in. If you prefer it milder, you can reduce the amount of green chilies.
Use fresh herbs: The flavor of the chutney depends largely on the freshness of the herbs used. Make sure to use fresh cilantro and mint leaves for the best taste.
Grind the ingredients well: For a smooth and creamy consistency, it’s important to grind the ingredients well. If your chutney is too thick, you can add a little water to thin it out.
Store properly: This chutney can be stored in an airtight container in the refrigerator for up to a week. Make sure to stir well before serving as it may thicken in the fridge.
Experiment with tempering: The tempering step is optional, but it adds a nice flavor to the Keto Mint chutney. You can try using different spices like cumin seeds, fennel seeds, or even some chopped onions for a variation.
Serve with keto-friendly dishes: This chutney is a great accompaniment to keto-friendly dishes like , keto pancakes, any grilled meats like tandoori chicken, salads, or even as a dip for low-carb veggies like cucumber and celery.
Frequently Asked Questions and their answers regarding Keto Low Carb Mint Chutney:
Q: Can I make this Keto Mint chutney in advance?
A: Yes, you can make this chutney in advance and store it in an airtight container in the refrigerator for up to 3 days. Make sure to mix well before serving.
Q: Can I adjust the spiciness level of this chutney?
A: Yes, you can adjust the spiciness level of this chutney by adding or reducing the amount of green chili according to your taste.
Q: Can I use dried herbs instead of fresh herbs in this chutney?
A: Although fresh herbs are recommended for the best flavor, you can use dried herbs in this chutney as well. Use half the amount of dried herbs as compared to the fresh herbs.
Q: Can I skip the tempering step in this recipe?
A: The tempering step adds a delicious flavor to this chutney, but it is optional. If you prefer to skip it, simply mix all the ingredients in a bowl and serve.
Q: Can I use this chutney as a marinade?
A: Yes, you can use the Keto Mint chutney as a marinade for chicken or fish to add a delicious minty flavor.
Q: Can I freeze this chutney?
A: It is not recommended to freeze this chutney as it may change its texture and flavor. It is best to consume it fresh or store it in the refrigerator for up to 3 days.
So go ahead, give this keto low carb mint chutney a try and let me know how it turns out. I promise you won’t be disappointed!
Keto Mint Chutney
- In a grinder, add together green chilli, cilantro, Mint leaves, ginger root, rock salt, garlic, and cumin powder.
- Grind well.
- If need add 1 tbsp of water and grind to a fine paste.
- Transfer it to a small bowl.
- In a small frying pan, melt the ghee.
- Once hot, add mustard seeds and let it splutter.
- Add hing and curry leaves and let them crackle.
- Now add this hot ghee to the chutney mix prepared above.
- Mix well and serve with keto pancake or dosa.