Nutrition balance score
Great
Glycemic Index
53
Low
Glycemic Load
5
Low
Nutrition per serving
Calories47.1 kcal (2%)
Total Fat0.6 g (1%)
Carbs10.3 g (4%)
Sugars5.9 g (7%)
Protein1.6 g (3%)
Sodium62.8 mg (3%)
Fiber2.2 g (8%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
1 bunchfresh coriander leaves
washed and chopped
1 bunchfresh mint leaves
washed and chopped
2green chillies
halved and deseeded
2garlic cloves
peeled and chopped
1 pieceginger root
small, peeled and chopped
1raw mango
small, peeled and chopped
1 teaspooncumin seeds
salt
0.5lime
Juice of
Water
as needed
Optional for raita:
Optional for freezing:
Instructions
Step 1
Start by washing and chopping a bunch of fresh coriander and mint leaves. Remove any thick stems.
Step 2
Peel and chop a small piece of ginger root and a couple of garlic cloves.
Step 3
Cut a green chilli in half and remove the seeds if you prefer a milder sauce.
Step 4
Peel and chop a small raw mango for a tangy flavor.
Step 5
5. In a blender or food processor or use mortar and pestle , combine the coriander, mint, ginger, garlic, green chillies, raw mango, a teaspoon of cumin seeds, a pinch of salt, and the juice of half a lime.
Step 6
Blend everything together until you have a coarsely smooth paste. Add a little water if needed to help with blending.
Step 7
Taste and adjust seasoning as needed, adding more salt or lime juice if desired.
Step 8
Use the green chutney as a dipping sauce for samosas, kebabs, or pakoras. It can also be used as a spread for sandwiches or wraps.
Step 9
To make a refreshing green chutney raita, mix the chutney with some plain yogurt and a pinch of salt.
Step 10
If you have leftover chutney, freeze it in an ice cube tray for future use. Simply pop out a cube and thaw it when needed. Enjoy!
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