Mint Chutney

The Washington Post, April 18, 2007
  • Cuisine: Indian
  • Course: Condiment
  • Features: Fast, Healthy

Summary:

This goes well with any savory dish, including the Hara Kebab appetizer (yellow lentil and spinach cakes). It can be refrigerated in an airtight container for up to 2 days.

Makes 1 cup

Ingredients:

  • 1 bunch mint, cleaned, stemmed and coarsely chopped
  • 3 bunches cilantro, cleaned, stemmed and and coarsely chopped
  • 10 Thai green chili peppers, stemmed, seeded and coarsely chopped
  • 1 -inch piece peeled ginger root, finely minced
  • 3 medium cloves garlic, crushed
  • 2 tablespoons freshly squeezed lemon juice
  • 1/2 teaspoon salt

Directions:

Combine the ingredients in a blender on medium speed to form a paste. Adjust seasoning to taste.

Recipe Source:

From chef Nilesh Singhvi.

Tested by Bonnie S. Benwick for The Washington Post.
E-mail the Food Section with recipe questions.
Nutrition Facts
Serving size: Per 1 tablespoon serving
Calories: 17
% Daily Values*
Total Fat: n/a 0
Saturated Fat: n/a 0
Cholesterol: n/a 0
Sodium: 83mg3
Total Carbohydrates: 4g 1
Dietary Fiber: 1g 4
Protein: 1g
*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Total Fat: Less than65g
Saturated Fat: Less than20g
Cholesterol: Less than300mg
Sodium:Less than2,400mg
Total Carbohydrates: 300g
Dietary Fiber: 25g

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