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.