Andhra · Side
Pudina pachadi
Mint chutney
- Energy
- 58 kcal
- Protein
- 2.18 g
- Fibre
- 2.4 g
- Time
- 20 min
Per serving, 42.7 g.1 Good for lunch or dinner or breakfast.
One serving gives you
- 13%of the day’s folate
- 13%of the day’s vitamin A
- 13%of the day’s vitamin C
- 10%of the day’s magnesium
Nutrition facts
One serving, 42.7 g. Percentages are of the daily target for a woman of 30, lightly active.2
Energy
- Energy58.1 kcal3%
Carbohydrates
- Carbohydrate4.47 g2%
- Fibre2.4 g10%
- Soluble fibre0.66 g
Fats
- Fat3.33 g7%
- Saturated fat limit0.61 g3% of limit
- Monounsaturated fat1.58 g
- Polyunsaturated fat0.93 g
- Omega-60.84 g11%
- Omega-30.09 g9%
- EPA + DHA0 mg
- Cholesterol limit0 mg
Protein and amino acids
- Protein2.18 g4%
- Histidine46.8 mg8%
- Isoleucine88.7 mg7%
- Leucine164 mg7%
- Lysine97.8 mg9%
- Methionine + cystine43.2 mg7%
- Phenylalanine + tyrosine188 mg22%
- Threonine84.4 mg20%
- Tryptophan24.4 mg12%
- Valine116 mg15%
Vitamins
- Vitamin A109 µg13%
- Vitamin B10.03 mg2%
- Vitamin B20.05 mg3%
- Vitamin B30.34 mg3%
- Vitamin B50.23 mg5%
- Vitamin B60.07 mg4%
- BiotinNot in the source data
- Folate28.8 µg13%
- Vitamin B120 µg0%
- Vitamin C8.72 mg13%
- Vitamin D0 µg0%
- Vitamin E0.63 mg8%
- Vitamin K61.5 µg112%
Minerals
- Calcium64.6 mg6%
- ChromiumNot in the source data
- Copper0.13 mg8%
- IodineNot in the source data
- Iron2.74 mg9%
- Magnesium38.4 mg10%
- Manganese0.39 mg10%
- MolybdenumNot in the source data
- Phosphorus36.3 mg4%
- Potassium229 mg7%
- Selenium3 µg8%
- Sodium limit164 mg8% of limit
- Zinc0.34 mg3%
Ingredients
Weighed raw, for one serving. Telugu name after each.
8 ingredients
- Mint leaves pudina20 g
- Groundnut oil palli nune3 g
- Coriander leaves kothimeera10 g
- Chillies, green - all varieties pachi mirapakaya3 g
- Tamarind, pulp chintapandu3 g
- Black gram, dal minapa pappu3 g
- Cumin seeds jeelakarra0.3 g
- Iodized salt (table salt) uppu0.4 g
Method
About 20 minutes.
- 1
Heat 3 g groundnut oil and fry the urad dal and red chilli until golden; remove.
- 2
Wilt the 20 g mint leaves and coriander leaves in the pan for 1 minute.
- 3
Cool, then grind everything with the tamarind, salt and a little water to a coarse paste.