Try this Mint-Coriander Chutney recipe, or contribute your own.
Suggest a better descriptionThis tongue-tingling chutney from India goes well with party snacks, breads, and rice dishes. The spiciness can be adjusted to individual palates. 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. The chutney is best when made just before serving, but leftovers may be refrigerated and used within 24 hours. Source: Shubha B. Subbarao (Green Bay, Wisconsin) Published in: The Herbal Companion - January/February 1994
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Serving Size: 1 Batch (252g) | ||
Recipe Makes: 1 | ||
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Calories: 141 | ||
Calories from Fat: 40 (28%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.4g | 6 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 2.4g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 25.9mg | 1 % | |
Potassium 590.8mg | 16 % | |
Total Carbohydrate 24.6g | 7 % | |
Dietary Fiber 5.7g | 23 % | |
Sugars, other 18.9g | ||
Protein 3.7g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 141
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