Mix ingredients in a bowl. Turn out onto a board and chop until a paste is formed. This recipe yields 1 3/4 cups of chutney. Recipe Source: TOO HOT TAMALES WORLD TOUR with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # WT-1A35 broadcast 12-02-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - firstname.lastname@example.org ~or- MAD-SQUAD@prodigy.net 04-10-1998 Recipe by: Susan Feniger and Mary Sue Milliken
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (139g)|
|Recipe Makes: 1|
|Calories from Fat: 66 (58%)|
|Amt Per Serving||% DV|
|Total Fat 7.3g||10 %|
|Saturated Fat 1.2g||6 %|
|Monounsaturated Fat 3.3g|
|Polyunsanturated Fat 2.3g|
|Cholesterol 0mg||0 %|
|Sodium 32.5mg||1 %|
|Potassium 495.2mg||13 %|
|Total Carbohydrate 12.7g||4 %|
|Dietary Fiber 3.2g||13 %|
|Sugars, other 9.5g|
|Protein 2.5g||4 %|
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Calories per serving: 113
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What would you serve with this? Link in another recipe
NirushobiAm curious how the ginger would taste, Because we won't use ginger in chutney. Although am gonna try that once, could result a nice improvisation too. I love mint & cilantro chutney in general. This recipe needs some more details added in preparation.4y ago
promfhQuick and simple to make. This is a staple when I'm doing an Indian meal.11y ago