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Recipe tags: Indian, No Cook, Vegetarian

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Appetizers and snacks

Cilantro Chutney

Recipe submitted by the mother of DaVita dialysis patient Aditya from California and submitted by DaVita dietitian Shawna from California.

Portions: 30

Serving size:  1 tablespoon

Ingredients

• 1 bunch cilantro
• 2/3 of a green chili
• 1 medium red onion
• 2 cloves garlic
• 1 tablespoon whole cumin seeds
• 1/2 teaspoon salt
• 2 tablespoons lemon juice

Preparation

1.          Wash cilantro and green chili.

2.          Roughly chop onion, garlic, cilantro and chili.

3.         Grind in a blender along with salt, cumin and lemon juice.

4.         Serve with idli, on a veggie sandwich or with other snacks.

Nutrients per serving

• Calories: 4
• Protein:  0 g
• Carbohydrate:  1 g
• Fat:  0 g
• Cholesterol:  0 mg
• Sodium:  37 mg
• Potassium:  21 mg
• Phosphorus:  4 mg
• Calcium:  4 mg
• Fiber:  0.1g

Renal and Renal Diabetic Food Choices

• None

Carbohydrate Choices

• 0

Helpful Hints

• Instead of 1 bunch of cilantro, use 2/3 of a bunch cilantro and 1/3 of a bunch of mint for a sweet flavor.
• One bunch of cilantro is approximately 2 cups.
• Adjust chili for desired heat.
• Decrease serving size to a teaspoon if used with a snack or 1 tablespoon if used as a sandwich spread.

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