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The Washington Post

Mint Chutney

Mint Chutney 1.000
Apr 18, 2007

This goes well with any savory dish, including the Hara Kebab appetizer (yellow lentil and spinach cakes). It can be refrigerated in an airtight container for up to 2 days.


Servings: 1 cup
Ingredients
  • 1 bunch mint, cleaned, stemmed and coarsely chopped
  • 3 bunches cilantro, cleaned, stemmed and and coarsely chopped
  • 10 Thai green chili peppers, stemmed, seeded and coarsely chopped
  • 1-inch piece peeled ginger root, finely minced
  • 3 medium cloves garlic, crushed
  • 2 tablespoons freshly squeezed lemon juice
  • 1/2 teaspoon salt

Directions

Combine the ingredients in a blender on medium speed to form a paste. Adjust seasoning to taste.

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Recipe Source

From chef Nilesh Singhvi.

Tested by Bonnie S. Benwick.

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 1 tablespoon serving: 17


% Daily Values*

Total Fat: 0g 0%

Saturated Fat: 0g 0%

Cholesterol: 0mg 0%

Sodium: 83mg 3%

Total Carbohydrates: 4g 1%

Dietary Fiber: 1g 4%

Sugar: n/a

Protein: 1g


*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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