This is a recipe that I found on About.com - Indian Food that is recommended for a condiment for their Indi-Burger, which I posted separately. Here is what is stated about the recipe: "This basic chutney is perfect for using as a dipping sauce with cutlets and samosas or to serve with main course dishes like biryani."
My Private Note
Units: US | Metric
- 1•Cut off roots from the coriander and any thick stalks from the mint and discard. You should now have enough coriander and mint to loosely fill 1 1/2 to 2 cups with each of them.
- 2•Peel garlic and ginger and remove stalks from green chillies. Wash all these ingredients thoroughly.
- 3•Grind all the ingredients (including the salt which you can add more of later to suit your taste) into a smooth chutney.
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Nutritional Facts for Mint-Coriander Chutney
Serving Size: 1 (7 g)
Servings Per Recipe: 16
- Amount Per Serving
- % Daily Value
- Calories 4.8
- Calories from Fat 0
- Total Fat 0.0 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 73.2 mg
- Total Carbohydrate 1.1 g
- Dietary Fiber 0.1 g
- Sugars 0.5 g
- Protein 0.1 g
The following items or measurements are not included: