Mint and Coriander Chutney Recipe Video
Ingredients
| Fresh coriander | 2 Cup (32 tbs), washed | |
| Mint leaves | 1⁄4 Cup (4 tbs) | |
| Green chili | 1 Small | |
| Yogurt | 3 Tablespoon | |
| Lime juice | 1⁄2 Small | |
| Salt | 1⁄2 Teaspoon | |
| Tomato | 1⁄2 Small | |
| Onion | 1⁄2 Small |
Nutrition Facts
Serving size
Calories 20 Calories from Fat 4
% Daily Value*
Total Fat 0.47 g0.73%
Saturated Fat 0.25 g1.3%
Trans Fat 0 g
Cholesterol 1.5 mg0.5%
Sodium 253.4 mg10.6%
Total Carbohydrates 4 g1.2%
Dietary Fiber 0.85 g3.4%
Sugars 1.7 g
Protein 0.97 g1.9%
Vitamin A 15.7% Vitamin C 17.2%
Calcium 3% Iron 2%
*Based on a 2000 Calorie diet
Things You Will Need
Food processorDirections
1. Wash and clean the coriander, set aside.
MAKING
2. In the food processor combine coriander leaves, mint leaves green chili, yogurt, lime juice, salt, tomato and onion.
3. Blend until you get a smooth consistency and then transfer it in a bowl.
SERVING
4. Serve the mint and coriander chutney along with tandoori chicken or samosa.
NOTE
This chutney will keep for 3 - 4 days, well-sealed in the refrigerator
Chef
