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The Washington Post

Mint Chutney

Mint Chutney 1.000
Jun 15, 2005

This recipe goes with Ben Chikkaswamy's Grilled Lamb Steaks, but it would also be good with grilled chicken or fish or atop vegetables.


Servings: 1 cup
Ingredients
  • 1 1/2 cups (1 bunch) fresh mint, stems trimmed
  • 1 1/2 cups (1 bunch) cilantro, stems trimmed
  • 2 to 3 green chili peppers, stems removed (may remove seeds for milder flavor)
  • 1/2 cup low-fat plain yogurt, plus additional as necessary
  • Salt
  • 1 to 2 teaspoons lemon juice

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Directions

In a food processor or blender, combine the mint, cilantro, chili peppers, yogurt and salt just until the mixture is coarsely chopped. Transfer the mixture to a medium bowl and add the lemon juice in 1/2-teaspoon amounts, to taste. (The consistency will be like a smooth, thin paste; you may add more yogurt to thicken, if desired.)


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Recipe Source

Adapted from Ben Chikkaswamy of North Potomac.

Tested by Michael Taylor.

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.

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Nutritional Facts

Calories per serving (1/4 cup): 53


% Daily Values*

Total Fat: 1g 2%

Saturated Fat: 0g 0%

Cholesterol: 2mg 1%

Sodium: 103mg 4%

Total Carbohydrates: 8g 3%

Dietary Fiber: 1g 4%

Sugar: n/a

Protein: 3g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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