Almond Relish (badam Chutney)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Spice, The, Trail | 4 | Servings | |
INGREDIENTS
| 50 | g | Blanched almonds |
| 1 | Green chillies, seeded and | |
| roughly | ||
| chopped up to 2 | ||
| 1 | Clov garlic | |
| 2 | t | Roughly chopped fresh ginger |
| 15 | g | Roughly chopped coriander |
| leaves and | ||
| stalks | ||
| 2 | T | Fresh mint leaves |
| 1/2 | t | Salt |
| 1 | t | Sugar |
| 1 | T | Lemon juice |
INSTRUCTIONS
Soak the almonds in 175ml boiling water for 15 minutes. Put the almonds and the water along with the remaining ingredients, in a blender and blend until smooth. Transfer to a glass serving bowl and chill. Serve with pakoras, kababs etc. DISCLAIMER© Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/ Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 92
Calories From Fat: 60
Total Fat: 7.2g
Cholesterol: 0mg
Sodium: 292.8mg
Potassium: 149.2mg
Carbohydrates: 6.3g
Fiber: 3g
Sugar: 1.8g
Protein: 3.2g