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Mint & Coriander Chutney

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Submitted by RHONDA54

YIELD

1 servings

PREP

45 min

COOK

0 min

READY

50 min

Ingredients

1 1
BUNCH BUNCH CILANTRO *
1 1
BUNCH BUNCH MINT LEAVES *
1 1
EACH EACH GREEN CHILI PEPPERS *
1 28.9
OUNCE ML/G TAMARIND
seedless
1 5
TEASPOON ML SALT
4 6E+1
TABLESPOONS ML WATER
1 1
MEDIUM MEDIUM ONIONS

Directions

Wash and soak tamarind in water for ½ hour.

Clean pick and wash the coriander and mint.

Separate pulp from tamarind and squeeze out the pulp.

Grind coriander, mint, green chili and onion to fine paste.

Add the tamarind pulp and salt.

Blend well.

In an airtight jar can be refrigerated for up to one week.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 203g (7.2 oz)
Amount per Serving
Calories 65 3% from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 2370mg 99%
Total Carbohydrate 5g 5%
Dietary Fiber 3g 11%
Sugars g
Protein 3g
Vitamin A 9% Vitamin C 20%
Calcium 5% Iron 10%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
 

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