Lets learn to make Easy Keto chutney

Keto Chutney !! Have you ever heard this term ever ?? Here in this article we will share few recipes of keto chutneys which have only 1 gm of carbohydrate in per serving (serving size 3 tbsp). People found it is pretty much impossible to buy condiments such as chutney without any added sugars from local stores. If you’ve been looking for a delicious keto chutney or relish recipe, then this recipe is going to make you very happy. And you can add Stevia/Monk fruit extract and other artificial sweeteners in your Keto chutneys.

You can also try our KETO SAMBAR AND CHUTNEY recipe.

1. Keto Green Chutney


  • 25 grams Coriander
  • 25 grams Fresh Mint Leaves
  • 5 grams Ginger
  • 5 grams garlic
  • 1 Green Chilli
  • 1/4 Tsp Salt
  •  lime juice to taste

Green Yogurt Chutney

  • 1 Tbsp Full Fat Greek Yogurt
  • 1 Tbsp Keto Chutney
  • 1/4 Tsp Chaat Masala


  1. In a food processor add all the ingredients and blend together. Your basic chutney is ready now.
  2. For the yogurt version mix all the ingredients together in a bowl. It’s ready.

2. Keto Coconut Chutney


  • ½ cup shredded coconut (fresh or frozen)
  • ½ inch ginger
  • 1 green chillies
  • salt to taste
  • little water for grinding

For Tempering:

  • 1 teaspoon oil
  • ½ teaspoon mustard seeds
  • ¼ teaspoon cumin(jeera) seeds
  • a pinch asafetida(hing)
  • few curry leaves
  • 1 dried red chilli


  • Blend all the ingredients for chutney in a blender to make a smooth paste.
  • Transfer in the serving bowl.

For Tempering:

  • Heat coconut oil in a small pan,Add mustard seeds ,cumin (jeera) seeds.Let them splutter.
  • Then add dry red chilies, curry leaves and hing. Saute for few seconds and pour the tempering over the chutney.
  • Mix the tempering with the chutney.Serve with almond flour dosa or keto pakora

3. Tomato Chutney

Kasundi: Eastern Indian Tomato Chutney Recipe


  • A dash of extra virgin olive oil
  • 1 medium onion diced
  • 1 teaspoons minced garlic
  • 250 gms diced tinned tomato OR Fresh Tomatoes
  • ¼ cup white vinegar or ACV – apple cider vinegar
  • 1 teaspoon minced ginger
  • 1 teaspoon minced chili or ½ teaspoon chili powder. Add to taste
  • ½ teaspoon cumin powder
  • A pinch of cloves
  • 1-2 tablespoons monk fruit blend or sweetener of choice. Sweeten to taste
  • salt and pepper to taste


  • Heat the oil in a medium sized sauce pan and saute the onion and the garlic until translucent, taking care not to brown.
  • Add the diced tomato, vinegar and ginger, chives, cloves, minced or powdered chili and cumin powder to the pan.
  • Add 1-2 tablespoons of monk fruit blend or sweetener of choice (or to taste) to the tomato mixture. Simmer sauce gently for about 35-45 minutes or until the liquid reduces and the chutney thickens. Season with salt and pepper to taste.
  • Allow to cool and pour into sterilized glass jars to store in the fridge, or use suitable containers to store in the freezer.

4. Keto Peanut Chutney


  • 3/4 cup peanuts
  • 4 green chilies – adjust to preference for spice level
  • 1 inch ginger
  • 5 curry leaves
  • 1/4 tsp lemon juice
  • 1/8 tsp salt – adjust to taste


  1. Add peanuts, green chilies, ginger, curry leaves, lemon juice, and salt to blender bowl.
  2. Blend until coarse powder. Then add 2 tbsp of water and grind it to a smooth paste.

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