Cilantro Chutney (washington)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Condiments, Restaurant, Washington | 1 | Servings | ||
INGREDIENTS
| 2 | Cilantro | |
| 1 | Tomato | |
| 1/8 | Onion | |
| 1 | Lemon, juice of | |
| 1/2 | t | Salt |
| 1/4 | t | Chili powder |
INSTRUCTIONS
Break off the big stems of the cilantro and wash the leaves well. I wash the leaves twice by soaking them in a bowl of water. Place all the ingredients in a food processor and pulse. Chutney can be left chunky or processed until smooth. Note: We use this on top of our black bean burritos, also as a garnish on top of salads and soups. Source: Barbara Williams, Coasting & Cooking Bk #4 -- Washington & Oregon, 1997. ISBN:0-9609950-2-1 Typed and MC_Busted for you by Brenda Adams <adamsfmle@sprintmail.com> Recipe by: Antique Sandwich Co., Tacoma, Washington
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Nutrition (calculated from recipe ingredients)
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Calories: 98
Calories From Fat: 7
Total Fat: <1g
Cholesterol: 0mg
Sodium: 1823.7mg
Potassium: 949.4mg
Carbohydrates: 24g
Fiber: 5.2g
Sugar: 13g
Protein: 4g