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
Widget by spoonacular.com

 

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Food Trivia

The Arabs invented caramel.

Food Joke

Four surgeons were taking a coffee break and were discussing their work. The first said, "I think accountants are the easiest to operate on. You open them up and everything inside is numbered." The second said, "I think librarians are the easiest to operate on. You open them up and everything inside is in alphabetical order." The third said, "I like to operate on electricians. You open them up and everything inside is color-coded." The fourth one said, "I like to operate on lawyers. They're heartless spineless, gutless, and their heads and their ass are interchangeable."

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