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Green Coriander Chutney

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)6.821
Energy (kCal)315.2812
Carbohydrates (g)20.036
Total fats (g)26.1681
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Put the chilies, ginger, garlic and creamed coconut into a food processor and make into a paste. | 2. Add the coriander and mint and pulse until they are blended. | 3. Add the salt and sugar. With the motor still running, pour the juice of 2.5 of the limes down the funnel, processing to mix thoroughly. Taste to see if the juice of the other.5 lime is needed. | 4. This can be kept for up to a month in a sealed jar in the fridge. It will solidify due to the creamed coconut, but can be restored by bringing back to room temperate, blitzing and adding a little more lime juice if needs be. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    green chili 1 -5 chopped de-seeded 0.0 0.0 0.0 0.0
    ginger 1 inch peeled chopped - - - -
    garlic clove 4 - - - -
    coconut 75 g creamed 265.5 11.4225 2.4975 25.1175
    coriander 200 g 46.0 7.34 4.26 1.04
    mint 4 destalked - - - -
    salt 1/2 teaspoon - - - -
    caster sugar 1 pinch - - - -
    lime 3 juiced 3.7812 1.2735 0.0635 0.0106

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



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