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Coriander -Mint Chutney

Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Course dinner|lunch
Servings 5
Calories 10 kcal

Ingredients
  

  • 2 cups Mint leaves- cleaned, washed
  • 1-½ cup Coriander leaves- cleaned, washed
  • 3-4 Green Chili - chopped or to taste
  • 1 tbsp Onion - chopped
  • 6-8 Garlic Flakes
  • 1 tsp Rock Salt
  • ½ tbsp Lemon juice or to taste
  • Salt-to-taste,if needed

Instructions
 

  • Clean, wash and cut the greens and the chilies
  • Add all the ingredients to a mixer chutney -jar and blend well adding a tablespoon of water
  • Taste and adjust the seasonings
  • Transfer into a glass container, can be stored in the refrigerator for a week or so
  • Serve chutney with savories, it can be used to make minty cheese sandwiches or minty-tomato-cucumber sandwiches

Notes

Highlights:
A nutritious traditional chutney filled with the goodness of fibre and micronutrients from vegetables.
 
NUTRIENT VALUES PER SERVING
Energy
 10 Kcal
Carbohydrate
 1 g
Protein
 0 g
Fat
 0 g
Calcium
 18.5 mg
Iron
 0.4 mg
Total Fibre
 1.4 g