Mint Chutney

Cooking Instructions

1. In a blender fitted with a steel blade or food processor, add all the ingredients except the salt.  Grind to a smooth paste. Transfer to a serving bowl, and salt to taste.  

2. This tastes great as a sandwich spread or as an accompaniment to cumin chicken or spicy seared Chilean sea bass.  

Note: If refrigerated, this chutney stays fresh for 3–4 days.

The aroma of fresh mint is great.  Mint is so easy to grow that I have a pot in my backyard. It’s wonderful to have homegrown mint.

Prep Time:  10 minutes

• 1 c. fresh mint leaves
• 1 inch ginger, peeled
• 1 jalapeno, stemmed, seeded and chopped
• 2 Tbsp. lime juice
• 1 tbsp. brown sugar
• 1/8 c. water (Tip: add more water if you feel the chutney consistency is clumpy.)
• salt to taste