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Tomato Mint Pepper Spinach Dip

#Dips   #Salad   #Indian  

Table of Content

  • Key Stats

    10 minutes (Prep Time - 5 minutes), 4 portions, Type: 🥬, Category: Indian Chutney, Net Carbs per serving: 2.62 , Total Net Carbs: 10.49

  • Ingredients

    1. Fresh Mint Leaves: 50 gms(1/2 of mixer jar)
2. Fresh Corriander Leaves: 50 gms(1/2 of mixer jar)
3. Green Chillies: 25 gms(2-3 medium)
4. Garlic: 1 clove
5. Baby Spinach: 15 gms(7-10 leaves)
6. Apple Cider Vinegar: 1 tbsp
7. Ginger: 1 inch
8. Vine Tomatoes: 250 gms(4 medium)
9. Virgin Olive Oil: 1.5 tbsp
10. Red Capsicum: 25 gms(1/6 chopped)
11. Pink Himalayan Salt: to taste 
12. Erythritol: as needed

  • Cookwares

    1. Mixer Grinder
    2. Smallest Mixer Jar

  • Steps

    • Take smallest mixer jar.
    • Add fresh mint leaves (50 gms(1/2 of mixer jar)).
    • Add fresh corriander leaves (50 gms(1/2 of mixer jar)), green chillies (25 gms(2-3 medium)) and garlic (1 clove).
    • Add Baby Spinach (15 gms(7-10 leaves)) and Apple cider vinegar (1 tbsp), ginger (1 inch).
    • Add vine tomatoes (250 gms(4 medium)), virgin olive oil (1.5 tbsp), red Capsicum (25 gms(1/6 chopped)).
    • Finally add Pink Himalayan Salt (to taste).
    • Grind on mixer grinder.
    • If it's too spicy then add a little bit of erythritol (as needed).
    • Serve it with snack dishes.

  • Process

    TAKE SMALLEST MIXER JAR.ADD FRESH MINT LEAVES (50 GMS(1/2 OF MIXER JAR)).ADD FRESH CORRIANDER LEAVES (50 GMS(1/2 OF MIXERJAR)), GREEN CHILLIES (25 GMS(2-3 MEDIUM)) ANDGARLIC (1 CLOVE).ADD BABY SPINACH (15 GMS(7-10 LEAVES)) AND APPLECIDER VINEGAR (1 TBSP), GINGER (1 INCH).ADD VINE TOMATOES (250 GMS(4 MEDIUM)), VIRGINOLIVE OIL (1.5 TBSP), RED CAPSICUM (25 GMS(1/6CHOPPED)).FINALLY ADD PINK HIMALAYAN SALT (TO TASTE).GRIND ON MIXER GRINDER.Add a little bit of erythritol(as needed).yesIT'S TOO SPICY?noSERVE IT WITH SNACK DISHES.

Nutritional Info

Calculated Net Carb Info (Total Net Carbs for entire dish: 10.49)
Ingredient Amount Recipe Unit Conversion Factor Amount used in Recipe(gms) Net_carb/100gms Source Calculated Net Carb in recipe
Fresh Mint Leaves 50 GMS 1.0 50.0 2.5 LABEL 1.25
Fresh Corriander Leaves 50 GMS 1.0 50.0 1.2 UKDB 0.6
Green Chillies 25 GMS 1.0 25.0 0.7 UKDB 0.18
Garlic 1 CLOVE 3.0 3.0 16.3 UKDB 0.49
Baby Spinach 15 GMS 1.0 15.0 1.2 LABEL 0.18
Apple Cider Vinegar 1 TBSP 15.0 15.0 0.0 NCCDB 0.0
Ginger 1 INCH 6.0 6.0 8.1 UKDB 0.49
Vine Tomatoes 250 GMS 1.0 250.0 2.5 LABEL 6.25
Virgin Olive Oil 1.5 TBSP 15.0 22.5 0.0 NCCDB 0.0
Red Capsicum 25 GMS 1.0 25.0 4.2 UKDB 1.05
Pink Himalayan Salt to taste 0.0 0.0 0.0 NCCDB 0.0
Erythritol as needed 0.0 0.0 0.0 NCCDB 0.0
Grand Total - - - - - - 10.49
Recipe in Cooklang 
>> Serving Size: 4 portions
>> Cooking Time: 10 minutes (Prep Time - 5 minutes)
>> Category: Indian Chutney
>> Type: Vegetarian
Take #smallest mixer jar{}.
Add @fresh mint leaves{50%gms(1/2 of mixer jar)}.
Add @fresh corriander leaves{50%gms(1/2 of mixer jar)}, @green chillies{25%gms(2-3 medium)} and @garlic{1%clove}.
Add @Baby Spinach{15%gms(7-10 leaves)} and @Apple cider vinegar{1%tbsp}, @ginger{1%inch}.
Add @vine tomatoes{250%gms(4 medium)}, @virgin olive oil{1.5%tbsp}, @red Capsicum{25%gms(1/6 chopped)}.
Finally add @Pink Himalayan Salt{to taste}.
Grind on #mixer grinder{}.
If it's too spicy then add a little bit of @erythritol{as needed}.
Serve it with snack dishes.

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