Mint Chutney

If you have roughly 10 minutes to spend in the kitchen, Mint Chutney might be a spectacular gluten free, dairy free, paleolithic, and lacto ovo vegetarian recipe to try. For 53 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. This recipe serves 6. One portion of this dish contains roughly 1g of protein, 1g of fat, and a total of 25 calories. If you have lemon juice, red onion, garlic, and a few other ingredients on hand, you can make it. It is brought to you by Serious Eats. 89 people have tried and liked this recipe. A few people really liked this condiment. With a spoonacular score of 71%, this dish is pretty good. Try mint chutney , how to make mint chutney | pudina chutney, Mint Chutney – Pudina chutney for pakora, and Mint Coriander Chutney , How to make Mint Coriander Chutney for similar recipes.

Servings: 6

 

Ingredients:

Equipment:

Cooking instruction summary:

Procedures 1 Place cilantro, mint, onion, coconut, lemon juice, chilies, garlic, and ginger in the workbowl of a food processor. Pulse until all ingredients are finely chopped, stopping to scrape down sides of bowl as needed. Add additional water as needed, 1 tablespoon at a time, to form a thick, but pourable sauce. Use immediately or transfer to an airtight container and store in refrigerator for up to a week.

 

Step by step:

1. 1

2. Place cilantro, mint, onion, coconut, lemon juice, chilies, garlic, and ginger in the workbowl of a food processor. Pulse until all ingredients are finely chopped, stopping to scrape down sides of bowl as needed.

3. Add additional water as needed, 1 tablespoon at a time, to form a thick, but pourable sauce. Use immediately or transfer to an airtight container and store in refrigerator for up to a week.

Nutrition Information:

covered percent of daily need

 

Related Videos: