Photo: Mike Kenneally
Green chutney
10 ingredients
30 min
Makes 200ml/7fl oz
openrecipes
This goes well with all tandoori dishes and most North Indian snacks. It keeps well in the fridge for 4-5 days. You can add yoghurt and a pinch of sugar for a green chutney as you'd find in restaurants, or add desiccated coconut for a Southern flavour.
Estimated Nutrition (whole recipe, rough)
221
Calories
8g
Protein
13g
Fat
23g
Carbs
Counts 6 of 10 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pistachio | 1 oz (28g / ~49 kernels) | 159 |
| Onion | 1 medium (110g) | 44 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Coriander | not in our table | 0 |
| Peppermint | not in our table | 0 |
| Seed | not in our table | 0 |
| Water | 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
- 80g/2¾oz fresh coriander
- 20g/¾oz fresh mint
- 1 garlic
- 2.5cm/1in piece fresh ginger
- ½ small onion
- 1-2 green chillies, or to taste, seeds
- 15 raw pistachio
- 2 tbsp lemon juice
- , to taste salt
- 3 tbsp water
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes