Directions:
- Use a food processor fitted with the metal blade.
- Process Garlic and salt to make a paste.
- Add Mint and process until finely minced.
- Add onion and Pine nuts process until very finely minced.
- Add cumin& Pepper.
- Then with the blade running add a slow steady stream of Olive oil.
- Finally add the lemon juice.
- Transfer the sauce to a glass sealer and allow to rest for several hours before using.
- The chutney should be the consistency of a chunky vinaigrette.
- Serve at Room Temperature so the chutney can be drizzled over your meat.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 267.01 Kcal (1118 kJ) | ||
| Calories from fat | 202.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.51g | 35% | |
|---|---|---|---|
| Sodium | 218.51mg | 9% | |
| Potassium | 517.33mg | 11% | |
| Total Carbs | 10.78g | 4% | |
| Sugars | 1g | 4% | |
| Dietary Fiber | 8.43g | 34% | |
| Protein | 1.01g | 2% | |
| Vitamin C | 27.9mg | 47% | |
| Vitamin A | 3.9mg | 131% | |
| Iron | 473.6mg | 2631% | |
| Calcium | 165.3mg | 17% | |
| Amount Per 100 g | |||
| Calories | 212.27 Kcal (889 kJ) | ||
| Calories from fat | 161.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.89g | 35% | |
|---|---|---|---|
| Sodium | 173.72mg | 9% | |
| Potassium | 411.28mg | 11% | |
| Total Carbs | 8.57g | 4% | |
| Sugars | 0.79g | 4% | |
| Dietary Fiber | 6.7g | 34% | |
| Protein | 0.8g | 2% | |
| Vitamin C | 22.2mg | 47% | |
| Vitamin A | 3.1mg | 131% | |
| Iron | 376.5mg | 2631% | |
| Calcium | 131.4mg | 17% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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