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:
covered percent of daily need
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