DirectionsStep1To prepare the chutney, add cilantro, garlic, salt and pepper, lime juice, sweetener, and avocado (starting with the smaller amount and working up for creamier texture) to a small blender or food processor (or use a …Step2Add only enough water to encourage blending and make the sauce pourable. If it gets too thin, thicken with more avocado or cilantro. Taste and adjust seasonings as needed, adding more garlic for spice/zing, …Step3Chutney will keep in the refrigerator up to 3 days or in the freezer up to 1 month. From frozen, let thaw in the refrigerator overnight before using. Try on Indian-inspired dishes such as our dosas, sweet potatoes, aloo ti…IngredientsIngredients2 cupsFresh Cilantro (loosely packed, ~ 1 large bundle as recipe is written/some stems are okay)2 clovesGarlic (peeled)¼ teaspoon eachSea Salt And Black Pepper2 tablespoonsLime Juice (1 lime yields ~ 2 Tbsp or 30 ml)2 teaspoonsSweetener (maple syrup, agave nectar, or honey if not vegan)3 tablespoonsRipe Avocado (for extra creaminess)add Water (to thin, ~ 1/4 cup or 60 ml as recipe is written)NutritionalNutritional14 Calories0.6 gTotal Fat2 gCarbohydrate81 mgSodium0.5 gProteinFrom minimalistbaker.comRecipeDirectionsIngredientsNutritionalFeedbackThanks!Tell us more
Mixed Vegetable Chutney
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WebFatFree Home FatFree Recipe Archive. chutneys recipes. beet-chutney; cilantro-chutney; coriander-chutney; cranberry-chutney; cranberry-chutney-2; fruit-ginger-chutney
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WebJul 14, 2021 · Ladle the chutney into 1/2 pint canning jars leaving 1/4" headspace and attach the two-piece canning lids. Transfer to canner as you fill and seal. Once all the jars are added, bring the canner to a boil for 10 …
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