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Pistachio Chutney

1

(16-ounce) container plain yogurt

2

teaspoons

ground coriander

1

teaspoon

ground cumin

1

tablespoon

olive oil

4

fresh jalapeño chiles, 3 with seeds and ribs removed

2

cups

fresh cilantro sprigs

2

tablespoons

fresh lime juice

1

cup

shelled natural pistachios, toasted and finely ground

1

To make chutney: Drain yogurt in a fine-mesh sieve set over a bowl, chill, 1

2

hour. Cook coriander and cumin in oil in a small skillet over moderate heat,

3

stirring occasionally, until fragrant. Coarsely chop chiles, then purée in a

4

blender with drained yogurt, coriander mixture, and cilantro until smooth. Stir

5

in lime juice, pistachios, and salt to taste.

Servings: 1

Yield:

Nutrition Facts

Serving size: Entire recipe (13.6 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients. 2 of the recipe's ingredients were not linked. These ingredients are not included in the recipe nutrition data.

Amount Per Serving

Calories

322.06

Calories From Fat (51%)

165.24

% Daily Value

Total Fat 18.87g

29%

Saturated Fat 4.39g

22%

Cholesterol 14.7mg

5%

Sodium 226.85mg

9%

Potassium 1161.77mg

33%

Total Carbohydrates 26.74g

9%

Fiber 4.44g

18%

Sugar 17.81g

 

Protein 15.67g

31%