* Exported from MasterCook *
Mint Cilantro Chutney - Indian
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs LowFat (Less than 10%)
Vegan
Serving Size : 8 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs LowFat (Less than 10%)
Vegan
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 bunch fresh mint -- (about 1/2 cup)
2 bunches fresh cilantro -- chopped (about 2 cups)
1 green chile
3 cloves garlic
1 tablespoon peeled and minced fresh ginger
1 cup chopped red onion
1 Pinch chile powder
1 teaspoon freshly squeezed lime juice -- or 1/2 teaspoon tamarind paste
1 small tomato -- chopped (about 1 cup)
1/4 teaspoon garam masala
1/2 teaspoon sea salt
-------- ------------ --------------------------------
1 bunch fresh mint -- (about 1/2 cup)
2 bunches fresh cilantro -- chopped (about 2 cups)
1 green chile
3 cloves garlic
1 tablespoon peeled and minced fresh ginger
1 cup chopped red onion
1 Pinch chile powder
1 teaspoon freshly squeezed lime juice -- or 1/2 teaspoon tamarind paste
1 small tomato -- chopped (about 1 cup)
1/4 teaspoon garam masala
1/2 teaspoon sea salt
Remove the mint leaves from the stems. Place the leaves in a blender or
food processor with the remaining ingredients. Process until smooth. Store
in a glass container in a refrigerator for up to 3 days.
food processor with the remaining ingredients. Process until smooth. Store
in a glass container in a refrigerator for up to 3 days.
Makes 2 cups (8 one-quarter cup servings)
For our chutney recipes, we consulted with our friend and resident Indian
food expert, Vi Herbert (see inset on page 42). Chutneys are the condiment
of choice in India. 'They are exceedingly flavorful and typically spicy.
Here we provide a few different versions for your culinary enjoyment. Try
them alongside any of the Indian dishes in this section. They go
particularly well with Samosas (page 7) and dosas (page 21).
food expert, Vi Herbert (see inset on page 42). Chutneys are the condiment
of choice in India. 'They are exceedingly flavorful and typically spicy.
Here we provide a few different versions for your culinary enjoyment. Try
them alongside any of the Indian dishes in this section. They go
particularly well with Samosas (page 7) and dosas (page 21).
Cuisine:
"Indian"
Source:
"The 30-Minute Vegan's Taste of the East by Mark Reinfeld and Jennifer
Murray, 2010"
S(Formatted by Chupa Babi):
"Sept 2013"
Yield:
"2 cups"
- - - - - - - - - - - - - - - - - - -
"Indian"
Source:
"The 30-Minute Vegan's Taste of the East by Mark Reinfeld and Jennifer
Murray, 2010"
S(Formatted by Chupa Babi):
"Sept 2013"
Yield:
"2 cups"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 16 Calories; trace Fat (5.5%
calories from fat); 1g Protein; 4g Carbohydrate; 1g Dietary Fiber; 0mg
Cholesterol; 121mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 0
Fruit; 0 Fat.
calories from fat); 1g Protein; 4g Carbohydrate; 1g Dietary Fiber; 0mg
Cholesterol; 121mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 0
Fruit; 0 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0
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Thanks for sharing your recipes
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