Try this Cilantro Chutney recipe, or contribute your own.
Suggest a better descriptionInto a hot cast iron frying pan, put the cumin seeds. Toss for about 30 seconds and remove seeds. Grind into powder. Put all the ingredients into the blender and puree into a paste. Use as little water as necessary. NOTES : This is a very common chutney found on the tables in many Karachi= homes, used for dipping and flavoring. Recipe by: Jasmines Kitchen - Karachi Posted to CHILE-HEADS DIGEST V3 #349 by wight@odc.net on Jun 8, 1997
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Serving Size: 1 Serving (158g) | ||
Recipe Makes: 1 | ||
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Calories: 56 | ||
Calories from Fat: 6 (11%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.7g | 1 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0.3g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 29mg | 1 % | |
Potassium 536.5mg | 14 % | |
Total Carbohydrate 13.8g | 4 % | |
Dietary Fiber 3.2g | 13 % | |
Sugars, other 10.6g | ||
Protein 2.7g | 4 % | |
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: 56
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