Three Indian Chutneys

4.50 from 2 votes

Print Recipe Pin Recipe

Prep Time 20

Cook Time 20

Total Time 40

Course Salad

Cuisine Asian

Servings

Calories 147 kcal

Equipment

1 Blender

Ingredients

Tamarind Chutney

1 cup Tamarind Imli seedless
3 cups Water

Mint Cilantro Chutney

2 cups Cilantro leaves Dhaniya packed, hard stems removed, washed and roughly chopped
3 cloves Garlic

Instructions

Add tamarind, dates, jaggery and water to a pot.
Bring to a boil and cook on medium heat for 15-20 minutes until the tamarind and dates have softened. You can also pressure cook on high pressure for 10 minutes.

Notes

Stores well in the refrigerator for a month.

Nutrition

Calories: 147kcalCarbohydrates: 38gProtein: 2gFat: 0.4gSaturated Fat: 0.2gPolyunsaturated Fat: 0.04gMonounsaturated Fat: 0.1gSodium: 29mgPotassium: 422mgFiber: 3gSugar: 23gVitamin A: 558IUVitamin C: 5mgCalcium: 59mgIron: 2mg

Keyword Chutney

Tried this recipe?Let us know how it was!