Mint And Coriander Chutney Recipe
Servings: 1
Ingredients
- 1 bn Coriander leaves
- 1 bn Mint leaves
- 1 x Green chili
- 1 ounce Seedless tamarind
- 1 tsp Salt
- 4 tsp Water
- 1 med Onion
Directions
- Method:Wash and soak tamarind in water for 1/2 hour. Clean, pick and wash the coriander and mint. Separate pulp from the tamarind and squeeze out the pulp. Grind coriander, mint, green chili and onion into a fine paste.
- Add in the tamarind pulp and salt. Blend well. In an airtight jar this can be refrigerated for up to one week.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 303g | |
| Calories 375 | |
| Calories from Fat 124 | 33% |
| Total Fat 14.82g | 19% |
| Saturated Fat 0.99g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2380mg | 99% |
| Potassium 1620mg | 46% |
| Total Carbs 77.21g | 21% |
| Dietary Fiber 39.7g | 132% |
| Sugars 22.15g | 15% |
| Protein 13.67g | 22% |
