Veggie Life, Summer, 2001: Fresh Mint-Onion Chutney

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* Exported from MasterCook *

 

FRESH MINT-ONION CHUTNEY

 

Recipe By :Laxmi Hiremath

Serving Size : 0 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 fresh hot green chile -- stemmed

1/2 teaspoon salt

1/2 teaspoon sugar

1/2 teaspoon ground cumin

1/3 cup fresh lemon juice

1/4 cup water

1 piece ginger root -- (1/2 inch) chopped

1 medium onion -- coarsely chopped

2 cups lightly packed fresh mint leaves

1 cup lightly packed fresh cilantro leaves

 

In a food processor or blender, combine all ingredients. Process

until smooth, scraping down sides as needed. Transfer into a small

bowl. Serve immediately or store, refrigerated, in a tightly covered

container.

VEGAN

PER TABLESPOON: 5 CAL (<1% from fat). <1g PROT <1g FAT, 1g CARB, 36mg SOD.

Omg CHOL. O.3g fiber

 

 

Source:

" Veggie Life, Summer, 2001 "

Yield:

" 2 cups "

 

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Per Serving (excluding unknown items): 140 Calories; 1g Fat (6.2% calories from

fat); 3g Protein; 34g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 1086mg

Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 4 1/2 Vegetable; 1/2 Fruit; 0

Fat; 0 Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0