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Green Peas Chutney

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Ingredients

Adjust Servings:
1 cup green peas
1 cup fresh coriander leaves - chopped
½ cup fresh mint leaves - chopped
2-3 garlic cloves
½ inch ginger - chopped
1 green chili - chopped
½ tsp sugar
1 tbsp lemon juice
black salt to taste

Nutritional information

7 kcal
calories
1.3 g
carbohydrates
0.3 g
protein
0.1 g
fat
1.2 mg
sodium
0 mg
cholesterol

Green Peas Chutney

Features:
  • Veg
Cuisine:
  • 20 mins
  • Serves 3
  • Easy

Ingredients

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In Indian kitchens, green peas are mostly used as a complimentary vegetable to prepare fancy dishes like matar paneer, aalu matar , pulao and pao bhaji. It is also used as a garnishing agent in some of the dishes like poha and jeera rice. However, this recipe is about a side dish where green peas stand as the star ingredient. Easy to make na dtsting unique, this chutney is one accompaniment that best suits idly, doasa and even plain rice.

Health benefits

  • Green peas may be tiny, but they are super rich regarding These are packed with lots of protein and fiber, which boosts weight loss and digestion. These contain heart-healthy minerals and a high amount of antioxidants.
  • Fresh pea pods are rich in folic acid and therefore considered good for expectant others and the health of newborn babies.
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How to make Green Peas Chutney

  • Add green peas to a vessel and boil for about 8-10 minutes.
  • Drain the water and separate the peas. Now let the peas cool down for a while and then transfer to a mixer jar.
  • Add coriander leaves, mint leaves, green chili, garlic, and ginger to it and blend.
  • Note: Add water to the blender if required.
  • Add sugar and black salt and blend again.
  • Transfer the contents into a bowl.
  • Pour lemon juice over the chutney and mix thoroughly. Green peas chutney is ready to be served.

Trivia

  • Peas that we use normally are green in color because these are picked when still immature. A ripe pea is more yellow.
  • Pea plants have white or pink flowers.
  • Peas quickly lose the sweet taste, once harvested.
  • The less water you use while cooking peas, the less vitamin C is lost.
  • The oldest pea ever found was in Thailand, and it was nearly 3000 years old.
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