Cilantro (mint) chutney
3 servings
15 minutes
The recipe is taken from the collection of recipes by Nastya Ozerova.
Calories448.9kcal
Proteins9.4grams
Fats45grams
Carbohydrates14.4grams
Mint
3
glass
Water
1
glass
Desiccated coconut
1
glass
Vegetable oil
2
tbsp
Salt
0.3
tsp
Mustard
0.5
tsp
Turmeric
0.3
tsp
Fresh ginger
1
tbsp
Asafoetida (hing)
pinch
1
Blend the greens, coconut flakes, and ginger until a paste-like consistency.
- Mint: 3 glasss
- Desiccated coconut: 1 glass
- Fresh ginger: 1 tablespoon
2
Heat oil in a pan, add spices, and warm for a minute over medium heat.
- Vegetable oil: 2 tablespoons
- Mustard: 0.5 teaspoon
- Turmeric: 0.3 teaspoon
- Asafoetida (hing): pinch
3
Cool down and mix thoroughly with the paste.
4
Salt and use as a side dish.
- Salt: 0.3 teaspoon
5
For longer storage (but no more than 2-3 days), add lemon juice (1 tbsp).
- Water: 1 glass
