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Coriander and Mint Chutney

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)0.3586
Energy (kCal)23.1523
Carbohydrates (g)5.5288
Total fats (g)0.0954
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Put the corriander and mint leaves alongwith the green chillies and a little water in your mixer and process until you have a smooth paste. | 2. Remove from mixer into a serving bowl. | 3. Add salt and sugar. | 4. Stir in lemon juice. | 5. Serve alongside cutlets, kebabs, etc. | 6. or as a sandwich spread. | 7. NOTE: As a variation, add plain low-fat yogurt to the chutney and mix well (1 cup yogurt for 2 tbsps. of chutney). | 8. Enjoy! | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    coriander leaf 1 cup washed chopped 3.68 0.5872 0.3408 0.0832
    mint leaf 1 cup washed chopped - - - -
    green chilies 2 -3 washed trimmed chopped 0.0 0.0 0.0 0.0
    black salt - - - -
    sugar 1 teaspoon 18.354 4.5908 0.0 0.0
    lemon juice 1 teaspoon 1.1183 0.3508 0.0178 0.0122

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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