Allergens in Mint-Coriander Chutney: none of the ten listed below.
Ingredients
Quantities for 8.
- a large bunch, leaves only Mintleaves only: the stalks are bitter
- a large bunch, stalks included Coriander Leaves
- 3 Green Chilli
- 2cm piece Gingeroptional
- 2 cloves Garlicoptional
- 1 Lemon
- 1 tsp, roasted Cumin Powder
- 1/2 tsp Black Salt
- 1/2 tsp Sugarsteadies the colouroptional
- to taste Salt
Cookware
blender
Checked against the ingredient list for ten allergens: milk, egg, fish, crustaceans, tree nuts, peanuts, sesame, mustard, soy and gluten. Brands vary, so read the label on anything new to you.
Before you start
- Use mint leaves only but coriander stalks and all. Mint stalks are bitter; coriander stalks carry most of the flavour.
- Blend with ice-cold water. Heat from the blade is what turns the chutney brown.
Method
- Pick the mint leaves off the stalks. Wash both herbs and shake dry.
- Put everything in the blender with 3 or 4 ice cubes and the lemon juice.The ice keeps the blade cool and the colour bright green.
- Blend in short bursts, scraping down, until smooth. Add as little water as you can.
- Taste for salt, sourness and heat, and adjust; it should be sharper than seems comfortable on its own.It is eaten with fried food, so it needs to cut through.
- Store in a jar with a film of oil on top if keeping more than a day.
Storage
Keeps 4 days refrigerated in a sealed jar and freezes well in ice cube trays for 3 months. It darkens after a day but the flavour holds.
Nutrition Low estimate
One serving of Mint-Coriander Chutney (5 g) is about 5 calories, or 117 calories per 100 g.
Low protein: 0 g a serving, 16% of the calories
| Per serving5 g | Per 100 g | |
|---|---|---|
| Calories | 5 kcal | 117 kcal |
| Protein | 0.2 g | 4 g |
| Carbohydrate | 1.0 g | 22 g |
| of which sugars | 0.4 g | 9 g |
| Fibre | 0.1 g | 2 g |
| Fat | 0.1 g | 3 g |
| of which saturated | 0.0 g | 0 g |
| of which unsaturated | 0.1 g | 2 g |
Ingredients given to taste count as zero, so the real figures run a little higher. Nearest database match used for black salt. Estimated from raw ingredients using USDA FoodData Central.
More like this: Quick Indian recipes (30 min) · Vegan Indian recipes · Vegetarian Indian recipes · Gluten-free Indian recipes · Dairy-free Indian recipes · Punjabi recipes
Times, yields, allergens and nutrition are guidance. Use your own judgement on doneness and on storing. More in About.