Chatni Gashneez ( Coriander Chutney )

15 minutes Prep: 15 minutes Cook: 0 minutes

106 calories per serving view nutrition facts

1 serving suggest servings

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Ingredients

1	cup	coriander	roughly chopped
2	each	garlic cloves
1	each	green chili pepper
1/2	cup	walnuts	coarsely chopped
1/4	cup	lemon juice
1	x	salt

Directions

Pack chopped coriander (leaves) firmly into cup to measure.

Peel garlic and chop roughly; slit chili, remove seeds and chop roughly.

Place prepared ingredients and walnuts in blender or food processor container and process until a textured paste is achieved, adding lemon juice or vinegar gradually while processing.

Add salt to taste, place in a bowl and chill until required.

Serve with kabaubs.

Note: If you have no processor or blender, pass ingredients through food grinder with fine screen, or chop ingredients finely, then pound with a pestle in a mortar.

Gradually stir in lemon juice or vinegar and add salt to taste.

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Nutrition Facts

Serving Size 35g

Amount per Serving

Calories 106 78% of calories from fat

	% Daily Value*
Total Fat 9.0g	14%
Saturated Fat 1.0g	3%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 1mg	0%
Total Carbohydrate 4.0g	1%
Dietary Fiber 1.0g	5%
Sugars 1.0g
Protein 4.0g	8%

Vitamin A	0%		Vitamin C	14%
Calcium	2%		Iron	3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Member Review

Pate a la Rapure

I hope you don't mind...but this is the hard way of making this dish you have to be very careful and the results may be disastrous,especially for first timers.Here is an easier way.Grate potatoes,squeeze potatoes and reserve liquid and measure amount removed.You should have your meat cooked beforehand reserve the stock from the meat.In a large bowl ,put in potatoes and stir in stock a cup or two at a time until water is absorbed,add liquid and stir until most premeasured stock is used.This will give the desired consistency.Put about half the potato mixture on the bottom of your pan,spread meat on top and layer remaining mixture on top.Put in preheated 400 deg oven for 30 mins then 350 deg oven for about 2 1/2 hours.Remove from oven and enjoy.Here in Saint May's Bay we use salted green onions in the stock as we cook the meat.Carrots and celery are optional.

Reviewed by Mitch61