Try this Cilantro-Mint Chutney recipe, or contribute your own.
Suggest a better descriptionTry this. Its served as a condiment in most Indian restaurants: if you dont have access to papadums to dip into the stuff, corn chips will do quite nicely, along with any other items you usually like to dip into spicy substances. (from Madhur Jaffreys World of the East) Put first 4 ingredients in a blender or food processor along with 3 TB water. Process until smooth. Beat yogurt in a bowl until it is creamy. Add cilantro mixture and fold in. Add salt to taste. Okay, heres something else. This sauce is suggested for serving with baked fish fillets, but Ive also used it (without cooking it and with the addition of chopped scallions) in a red bean salad. It looks Georgian (former Soviet, that is!) in origin. Posted to CHILE-HEADS DIGEST by pamra@rockland.net (Alexandra Soltow) on May 11, 1998
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Serving Size: 1 Serving (226g) | ||
Recipe Makes: 1 | ||
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Calories: 110 | ||
Calories from Fat: 18 (16%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2g | 3 % | |
Saturated Fat 1g | 5 % | |
Monounsaturated Fat 0.5g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 5.5mg | 2 % | |
Sodium 87.6mg | 3 % | |
Potassium 696.1mg | 18 % | |
Total Carbohydrate 18.6g | 5 % | |
Dietary Fiber 4.6g | 19 % | |
Sugars, other 14g | ||
Protein 7.8g | 11 % | |
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: 110
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