VitaLoop Foods

Recipe · Accompaniments — Chutneys, Raitas and Dips · by Mrinal Pandit, Chief Dietician, Nephroplus Dialysis Centre

Mint Chutney

Good for CKD, dialysis and diabetics

CKD (non-dialysis)On dialysisDiabeticp 68

Per serving

1 tbsp (15 ml) = 25.6 mg potassium

Safe for your stage
Phosphorus121 mg
Potassium256.2 mg
Sodium15.2 mg
Protein3.54 g
Energy70.4 kcal

Sodium in salt is not included in above calculation. Note: nutritive value above is per 1 cup (150 g); per 15 ml tbsp ≈ 25.6 mg potassium.

Ingredients

  • Mint Leaves · 1 cup =150g
  • Thick curd · 1/4 cup
  • Green chilies · 1
  • Amchur/Dry Mango Powder · 1/2 tsp (Optional)
  • Jeera Power · 1/2 tsp
  • Onion · 1/2 cup
  • Ginger chopped · 1/2 tsp

Method

  1. 1In a colander wash the mint well. Grind the green chili, onion and ginger in a chutney jar to a smooth paste.
  2. 2Beat the curd using a whisk; mix the spices with the curd.
  3. 3Mix curd with freshly ground chutney to make uniform paste. Gently mix in the spices and beat well.
  4. 4Mix curd with freshly ground chutney to make uniform paste. Mint raita is ready to serve.
  5. 5Serve 1 tbsp. of chutney with tandoor and starters.

Notes from the contributor

  • • POST Transplant persons may have freshly made chutney at home, to avoid chance of infections.

Sources

  • KWF · Proprietary-with-permission · id kwf_mint_chutney