Nepali Green Chile Chutney - Haryo Khursaniko Acher,5g Carbohydrate; 1g Dietary Fiber

Nepali Green Chile Chutney - Haryo Khursaniko Acher
Serving Size : 4 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs LowFat (Less than 5%)
Veggie
Amount Measure Ingredient -- Preparation Method
1/2 teaspoon cumin seed -- dry-roasted
1 cup loosely packed fresh coriander leaves -- finely chopped
1/2 cup loosely packed fresh mint leaves -- finely chopped
4 green chiles -- finely chopped
1/4 teaspoon salt
1 pinch asafoetida -- (optional)
2 tablespoons freshly squeezed lemon juice

In a large mortar, pound the cumin to a powder. Add all the remaining ingredients except lemon juice and pound well to mash. Add lemon juice and continue to pound until a slightly dry paste forms. Alternatively, combine all the ingredients in a food processor and process briefly to blend; you want a slightly rough paste, not a uniform texture. Turn out into a bowl and serve with bread as a dip. This is best eaten immediately, or within 2 to 3 hours, while fresh herbs still have good flavor.
Makes about 1 cup chutney.
This is another Nepalese chutney, also on the fiery side of things and very quick to make. If you wish, cut back on the chiles. We have included in this book a number of chutneys and salsas that combine fresh coriander [cilantro] and chiles. Each is quite different from the next, but all are good accompaniments to meals based on bread.

Per Serving (excluding unknown items): 22 Calories; trace Fat (5.7% calories from fat); 1g Protein; 5g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 138mg Sodium. Exchanges: 0 Grain(Starch) ; 0 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat.
Nutr. Assoc. : 0 3354 0 0 0 27170 0