Injera with Cilantro Mango Chutney
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A spongy, tangy Ethiopian flatbread made with fermented teff flour, served alongside a bright cilantro-mango chutney. The bread absorbs stews and adds tangy flavor to any meal.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 25- 2 cups teff flour
- 1/8 teaspoon active dry yeast
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 4 teaspoons freshly grated ginger
- 4 small shallots (roughly chopped)
- 4 cups packed cilantro leaves with tender stems
- 2 jalapeño peppers (ribs and seeds removed, roughly chopped)
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 to 3/4 cup canola oil (depending on how thick you want the chutney)
- Salt to taste
- Flesh of 1 ripe mango (diced)
At a glance
PER SERVING · TIME 2915M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 48h
- Cook
- 35m
- Sodium
- 79mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 146mg
- Calcium
- 35mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 2880M
- SODIUM
- 79MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.