An Indian chutney that works well with tamarind and raita over spicy potatoes, with pakoras.... or dream up your own uses!
Learned during TDSB Indian Vegetarian Cooking class, Jan 31, 2012
1. Wash chillies and cilantro. Break large stems off cilantro, use smaller stems.
2. Add everything into a blender or food processor.
3. Blend for 2 minutes or until smooth. Add water if needed.
4. Serve as a sauce with Indian appetizers
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (60g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 1 (5%)|
|Amt Per Serving||% DV|
|Total Fat 0.1g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 262.4mg||9 %|
|Potassium 123.3mg||3 %|
|Total Carbohydrate 5.1g||2 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 4.4g|
|Protein 0.7g||1 %|
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: 20
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!