Difference between revisions of "Uncooked Cilantro Chutney"
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* ¼ cup [[mint]] leaves (optional for a different flavor) | * ¼ cup [[mint]] leaves (optional for a different flavor) | ||
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# In a blender, mix all ingredients until smooth, adding water to desired consistency. | # In a blender, mix all ingredients until smooth, adding water to desired consistency. | ||
# This sauce adds variety served over vegetables, rice dishes, and makes an interesting topping on baked potatoes. | # This sauce adds variety served over vegetables, rice dishes, and makes an interesting topping on baked potatoes. | ||
Latest revision as of 17:14, 29 June 2012
Description
A spicy tropical relish for any vegetable, potato or curry.
- [1]
- Source: © 2000 Dr. Neal Pinckney, Healing Heart Foundation
- Formatted by Chupa Babi in MC: 05.21.05
- 4 servings
Ingredients
- 1 bunch of fresh cilantro leaves (also called Chinese parsley or coriander)
- 1 tsp lemon juice
- 1 tbsp raisins
- ¼ tsp salt (optional)
- ⅛ tsp artificial coconut flavor (optional)
- ¼ cup mint leaves (optional for a different flavor)
Procedures
- In a blender, mix all ingredients until smooth, adding water to desired consistency.
- This sauce adds variety served over vegetables, rice dishes, and makes an interesting topping on baked potatoes.
Nutritional information
Per serving:
- Calories 11 | Fat .01g (1% cff) | Carbohydrate 2.53g | Protein .49g (16%)
References
- ↑ "Healthy Recipes for Diabetic Friends Y-Group" http://health.groups.yahoo.com/group/Healthy_Recipes_For_Diabetic_Friends/
