Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Mint and Cilantro Chutney
- Level: Easy
- Yield: 1 3/4 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 64
- Total Fat
- 4
- Saturated Fat
- 1
- Carbohydrates
- 7
- Dietary Fiber
- 3
- Sugar
- 1
- Protein
- 2
- Cholesterol
- 0
- Sodium
- 252
- Total: 20 min
- Prep: 20 min
Ingredients
3 bunches cilantro, stems trimmed and finely chopped
1 small bunch fresh mint, leaves only, finely chopped
2 garlic cloves, minced
1 1/2 tablespoons freshly grated ginger
1 to 2 serrano chiles, finely chopped with seeds
1/2 teaspoon salt
Juice of 1 small lemon
1/2 tablespoon peanut oil
Directions
- Mix ingredients in a bowl. Turn out onto a board and chop until a paste is formed.