Try this Tamarind - Zucchini Chutney recipe, or contribute your own.
Suggest a better description1. Put the coconut, zucchini & water in a 3 pint bowl or casserole, cover & cook on 100% (high) power for 10 minutes. Stir every 2-3 minutes. 2. Let the ingredients stand for 5 minutes, then stir in the salt & tamarind. Allow the mixture to cool. 3. Put the zucchini & coconut mixture in a food processor & add the chile peppers & ginger, blending until the ingredients are finely chopped. 4. Stir in the onions before serving. Recipe By : The Complete Indian Cookbook Posted to FOODWINE Digest 25 November 96 Date: Mon, 25 Nov 1996 18:28:05 -0500 From: Randee Fried
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Serving Size: 1 Serving (90g) | ||
Recipe Makes: 10 | ||
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Calories: 45 | ||
Calories from Fat: 17 (38%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.9g | 3 % | |
Saturated Fat 1.7g | 9 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 25.4mg | 1 % | |
Potassium 218.4mg | 6 % | |
Total Carbohydrate 6.8g | 2 % | |
Dietary Fiber 1.6g | 6 % | |
Sugars, other 5.2g | ||
Protein 1.2g | 2 % | |
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: 45
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