Estimated Nutrition (whole recipe, rough)
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Onion | 1 medium (110g) | 44 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Chili | 1 tsp (2.7g) | 8 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Seed | not in our table | 0 |
| Coriander | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- ½ tsp cumin seed
- ½ tsp mustard seed
- 1 bunch of coriander, large stems removed
- ¼ small onion roughly chopped
- ¼ cup unsweetened grated coconut (or ½ cup fresh coconut pulp)
- ½″ piece of ginger roughly chopped
- 2 serrano chilies (or other spicy green chili)
- 2 lemons juiced
- salt to taste
Directions
Put the cumin seed and mustard seed in a small heavy bottomed pan and roast over heat until the spices are fragrant, but be careful not to burn them.
The key is to keep the spices constantly moving in the pan by shaking it with a swirling motion.
Put the spices in a spice grinder and pulverize.
Add everything including the toasted spices into a blender and blitz until smooth.
Add some water if the chutney is too thick then adjust salt to taste.
Stored in an airtight container in the fridge your green chutney should last at least 1 week.
Category:Chutney Recipes
Category:Cilantro Recipes
Category:Serrano pepper Recipes
Category:Lemon juice Recipes