Cilantro chutney
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CILANTRO  AND MINT CHUTNEY

INGREDIENTS:

LEAVES FROM 1 SMALL BUNCH OF CILANTRO

JUICE FROM 1/2 A LIME

LEAVES FROM 2-3 STALKS OF MINT

1/4 CUP COLD WATER

1/2 GREEN CHILI ( IT CAN BE ANY GREEN CHILI ACCORDING TO YOUR HEAT LEVEL)

1 TBS FINELY CHOPPED RED ONION

1/2 TSP SALT

 

This chutney needs no cooking. Using a blender, or a food mill grind all of the above adding enough water to make a thick soupy liquid. Blend until you get a smooth mixture. A blender is the ideal tool to make a perfect chutney every time. Making it the previous night helps develop the flavors. Make it previous day and store it in the fridge until ready to serve.

 

 

PROTEIN (gms)

METHIONINE (mg)

PHENYLALANINE (mg)

LEUCINE (mg)

CALORIES

per recipe

0.13

1

3

4

4.02

per serving

0.01

trace

trace

trace

0.335

 

SERVES 12

VEGETABLE PREPARATION: 10 MINUTES.

RECIPE PREPARATION: 5 MINUTES.