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Ingredientes
- 6 ounce coriander leaves, (cilantro)
- 1 sm onion
- 2 x lemons
- 2 Tbsp. vinegar
- 1 Tbsp. desiccated coconut
- 2 x green chilies
- 2 tsp grnd cumin
- 2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp chili pwdr
Direcciones
- Wash the coriander leaves and chop them roughly. It does not matter if you include some of the stalks. 2 ounce. 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 in the rest of the ingredients, together wiht the coriander. Liquidise till smooth. If necessary, add in a little water to keep the chutney liquid.
- Serve immediately or possibly 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 35g | |
| Recipe makes 12 servings | |
| Calories 59 | |
| Calories from Fat 29 | 49% |
| Total Fat 3.5g | 4% |
| Saturated Fat 0.91g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 396mg | 17% |
| Potassium 231mg | 7% |
| Total Carbs 9.84g | 3% |
| Dietary Fiber 6.4g | 21% |
| Sugars 0.66g | 0% |
| Protein 2.13g | 3% |
