Search
by Ingredient

Mint-Coriander Chutney

Empty starEmpty starEmpty starEmpty starEmpty star

Submitted by cspgsgirl

YIELD

1 batch

PREP

10 min

COOK

10 min

READY

20 min

Ingredients

2 2
EACH EACH CORIANDER
medium bunches fresh *
1 1
EACH EACH MINT LEAVES
medium bunch fresh *
6 6
EACH EACH JALAPEÑO PEPPER
fresh *
1 1
EACH EACH ONIONS
small,
1 1
EACH EACH GINGER
1/2 each piece, fresh, and grated *
1 5
TEASPOON ML LIME JUICE
½ 2.5
TEASPOON ML SUGAR
1 1
X X SALT
to taste *
1 5
TEASPOON ML VEGETABLE OIL
½ 2.5
TEASPOON ML MUSTARD SEEDS
½ 2.5
TEASPOON ML CUMIN SEEDS

Directions

Coarsely chop coriander, mint, and peppers.

Process first eight ingredients in a blender, adding enough water to make a coarse paste.

Transfer to a nonmetallic container.

Heat oil in a saucepan.

Add mustard seeds and let them splutter.

Add cumin seeds and stir until fragrant.

Remove from heat and add to chutney.

Mix well before serving.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 31g (1.1 oz)
Amount per Serving
Calories 26 47% from fat
 % Daily Value *
Total Fat 1g 2%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 2mg 0%
Total Carbohydrate 1g 1%
Dietary Fiber 1g 3%
Sugars g
Protein 1g
Vitamin A 2% Vitamin C 5%
Calcium 2% Iron 3%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sodium-Free, Low Sodium
 

Email this recipe