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Mint Chutney

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)4.4205
Energy (kCal)451.6
Carbohydrates (g)59.0165
Total fats (g)23.9515
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Wash the mint leaves and keep aside. | 2. In a mixer blender, add the grated coconut, green chillies, tamarind pulp with very little water (1 tbspn) and blend till the chillies are grated. Do not turn into a paste. | 3. Now add the mint leaves, onion pieces, 1tbspn water and salt. Blend for just half a minute till the mint leaves are chopped and the onion pieces dissolve. | 4. It is ready to be served. You can vary the quantity of the ingredients as you desire depending on how sour, spicy you want it to be. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    mint leaf 1 cup - - - -
    coconut 1 cup grated 387.6 44.0725 2.6605 23.7915
    tamarind pulp 2 teaspoons - - - -
    green chilies 2 -3 0.0 0.0 0.0 0.0
    onion 1 cut 64.0 14.944 1.76 0.16
    salt - - - -
    water - - - -

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



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