Sunday, March 22, 2009

Mint / Cilantro Chutney

1/2 cup Cilantro or Mint leaves
1/2 cup
frozen/fresh grated Coconut
2 green Chillies
grape size Tamarind
Salt to taste

2tsp Canola oil (or any cooking oil)
1/4tsp Mustard seeds
1 small red Chilly
3 Curry leaves

  • Grind coconut, salt, tamarind, mint or cilnatro leaves and red chillies into smooth paste. Add little water (around 5tbsp) {For frozen coconut use hot water}
  • Heat a pan with oil and add mustard. Once mustard starts to splutter add curry leaves. Add seasoning to chutney.
  • Serve it with dosa or idli
Nutrition Facts of
(for source/detailed information; click on the vegetable name)
Mint -
  • Excellent source of manganese, vitamin C and vitamin A
  • Good source of dietary fiber, folate, iron, magnesium, and calcium, vitamin B2
Cilantro -
  • Good source of dietary fiber, vitamin A, vitamin C, iron, zinc and magnesium
  • Rich in phytonutrients and flavonoids
  • Contains vitamin E, vitamin K and vitamin B6

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