| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Indian | Veg04 | 12 | Servings | |
INGREDIENTS
| 6 | oz | Coriander leaves, cilantro |
| 1 | Onion | |
| 2 | Lemons | |
| 2 | T | Vinegar |
| 1 | T | Desiccated coconut |
| 2 | Green chilies | |
| 2 | t | Ground cumin |
| 2 | t | Salt |
| 1/2 | t | Black pepper |
| 1/2 | t | Chili powder |
INSTRUCTIONS
Wash the coriander leaves and chop them roughly. It does not matter if you include some of the stalks. 2 oz. of coriander leaves should fill a 1 pint container when pressed down gently. Peel the onion, Squeeze the juice of the lemons into a liquidiser and add the rest of the ingredients, together wiht the coriander. Liquidise until smooth. If necessary, add a little water to keep the chutney liquid. Serve immediately or pour into a jar with a screw-top lid. It can be kept in a refrigerator for up to a week. Alternatively, put some to one side for immediate serving and freeze the remainder. Per serving: 48 Calories; 1g Fat (12% calories from fat); 3g Protein; 10g Carbohydrate; 0mg Cholesterol; 433mg Sodium Recipe by: Indian Cooking, Khalid Aziz Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 12
Calories From Fat: 2
Total Fat: <1g
Cholesterol: 0mg
Sodium: 499.7mg
Potassium: 54.5mg
Carbohydrates: 2.3g
Fiber: <1g
Sugar: <1g
Protein: <1g