Try this Fresh Green Chutney recipe, or contribute your own.
Suggest a better descriptionPut the cilantro and chili in the contain of an elecrtic blender with 3 tbs water and blend until you have a smooth paste. In a non-metallic bowl, combine the yogurt, salt, pepper, cumin, lemon juice, and paste from the blender. Cover and refrigerate until ready to use. To Serve: Bring the cooled bowl to the table. People should take just a tablespoon at a time. Source: Madhur Jaffery, "An Invitation to Indian Cooking."
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Serving Size: 1 Serving (42g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 25 | ||
Calories from Fat: 5 (20%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.6g | 1 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 0.2g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 2.2mg | 1 % | |
Sodium 26.2mg | 1 % | |
Potassium 93.7mg | 2 % | |
Total Carbohydrate 3.1g | 1 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 3g | ||
Protein 2g | 3 % | |
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: 25
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