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:

1 to 2 small hot green chilies (such as Thai bird chilies), stemmed

2 cups packed roughly chopped fresh cilantro leaves and tender stems

1 cup packed roughly chopped fresh mint leaves

2 medium cloves garlic, minced (about 2 teaspoons)

1 teaspoon freshly grated ginger

Kosher salt, to taste

1 tablespoon juice from 1 lemon

1/2 cup chopped red onion (about 1 small)

1 tablespoon unsweetened grated coconut

1/4 cup water, plus more as needed

Equipment:

food processor

bowl

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:

Quickview
22k Calories
0.82g Protein
0.7g Total Fat
3g Carbs
10% Health Score
Limit These
Calories
22k
1%

Fat
0.7g
1%

  Saturated Fat
0.51g
3%

Carbohydrates
3g
1%

  Sugar
1g
1%

Cholesterol
0.0mg
0%

Sodium
200mg
9%

Get Enough Of These
Protein
0.82g
2%

Vitamin C
16mg
20%

Vitamin K
17µg
17%

Vitamin A
750IU
15%

Manganese
0.18mg
9%

Fiber
1g
5%

Vitamin B6
0.09mg
4%

Folate
16µg
4%

Potassium
126mg
4%

Iron
0.63mg
4%

Copper
0.06mg
3%

Magnesium
11mg
3%

Calcium
28mg
3%

Vitamin B2
0.04mg
2%

Phosphorus
18mg
2%

Vitamin B1
0.02mg
2%

Vitamin B3
0.31mg
2%

Vitamin E
0.2mg
1%

Zinc
0.18mg
1%

Vitamin B5
0.1mg
1%

covered percent of daily need
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