* Exported from MasterCook *
Asian Indian Mint Chutney - Pudina Chutney
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs LowFat (Less than 5%)
Veggie
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups lightly packed fresh mint leaves -- (about 1 ounce), cleaned and washed.
1/8 teaspoon cumin seeds
1 hot green chile -- chopped
3/4 teaspoon salt
2 tablespoons fresh lemon juice
2 tablespoons sugar
In a blender, combine all the ingredients and grind to a smooth paste. Transfer to a serving dish, serve immediately or cover and refrigerate until ready to serve. The chutney can be kept in the refrigerator for 1 or 2 weeks. It may change color over time, but the taste is unaltered. It can be frozen for later use. Freezing also retains the color.
Makes about 1/2 cup (12 one teaspoon servings)
Per teaspoon: Calories 4, Carbohydrate 1, Fat 0g, Saturated fat 0g, Dietary fiber 0g, Protein 0g, Cholesterol 0mg, Sodium 6 mg
The refreshing flavor of this sweet and sour chutney is a nice accompaniment to any meal.
Cuisine:
"Indian"
Source:
"National Heart, Lung & Blood Institute"
S(Formatted by Chupa Babi):
"Dec 2010"
Yield:
"1/2 cup"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 17 Calories; trace Fat (0.6% calories from fat); 1g Protein; 4g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 138mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 903384 0 0 0 0 0
http://health.groups.yahoo.com/group/MastercookForDiabetics/
http://groups.yahoo.com/group/MC-AllEthnic-Recipes/
http://groups.yahoo.com/group/MC_All_Recipes/
No comments:
Post a Comment