Raw Cilantro Lime Chutney

Ali Segersten Jul 31, 2009 8 comments

We had a cooler evening yesterday, perfect for Indian food I thought. I made up a double batch of the Lentil and Spinach Dal recipe from my cookbook along with two different curries. One was a potato chickpea curry and the other was a patty pan squash curry. We served everything over brown basmati rice. With all of the cooked food I like to serve something raw that will help digest the meal.

I began making this raw cilantro lime chutney a year or two ago. The flavors were inspired from a chutney served at this wonderful Indian restaurant adjacent to the Kirkland PCC (Seattle area). Tom and I used to occasionally dine there years ago while we were attending Bastyr University.
My children don't eat the chutney, it's just too spicy for them, though they always love the dal and curries I serve it with! We hope you enjoy this too!


About the Author

Ali Segersten

Alissa Segersten holds a Bachelor's of Science in Nutrition from Bastyr University and a Master’s of Science in Human Nutrition and Functional Medicine from the University of Western States. She is a Functional Nutritionist, the mother of five children, a whole foods cooking instructor, professional recipe developer, and cookbook author. She is passionate about helping others find a diet that will truly nourish them. Alissa is the author of two very popular gluten-free, whole foods cookbooks and guidebooks: The Whole Life Nutrition Cookbook and Nourishing Meals. She is also the co-author of The Elimination Diet book. Alissa is the founder and owner of Nourishing Meals®.

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Love this recipe! I made it to go with Indian style veggie burgers and we all loved it.

Shirley - Maybe just one pepper for you instead of two would work, huh? It's nice and refreshing for summer eating! :)

David - Thanks for the feedback. I think since this is a condiment and not the main part of the meal, the spiciness just blends in and balances other flavors. Glad to hear you two enjoyed it! :)



We made your chutney yesterday evening for dinner along with a quick vegetable tofu curry I whipped up. Let me say, AMAZING! Please keep these types of recipes coming! This wasn't nearly as spicy as I thought it would be. I used three small jalapeno peppers and one serrano, otherwise I followed your recipe as best as possible.

I'm with the kids on the spiciness, so I'd have to modify a bit, but it sounds and looks great, Ali. :-)


Sarah - Ground almonds sound like a nice addition (maybe soaked overnight) though the coconut doesn't come through too strongly. Enjoy! :)

This looks really yummy. I love both cilantro and limes so this would be great. I can't handle too much spiciness so I would probably use less jalepenos. And my husband doesn't like coconut but maybe he wouldn't notice. I might use ground almonds in place of the coconut.

Thanks for the yummy recipe!

Thanks Jennifer, your version of the curry sounds delicious. The chickpea curry I made the other night was a tomato based curry not coconut. I think both are probably equally good with this chutney.

Happy Summer! -Ali :)

The vegetable curry with chickpeas in your book is one of my favorites. I made it with potatoes, green beans,snap peas and zucchini a week or two ago and I couldn't get enough of it. I will definitely try the chutney since we have quite a bit of cilantro growing in our garden right now.

I like any/all of the nutritional tidbits that you offer--eating something raw with a lot of cooked food is a good reminder.

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