I made this green chutney for Mother’s Day since it was gorgeous weather outside and we decided to grill. The flavors are so light and fresh that I love it in sandwiches, wraps, with roasted veggies, as a soup garnish… pretty much anything summery. It’s also very versatile: thin it out with water to make a dressing, mix it into yogurt to make a dip, whisk it with olive oil to make a pasta salad. It also gets bonus points for freezing well. It’s amazing how a chutney so healthy and easy to make can be sooooo good!
4 cloves garlic
1 tbsp ginger, cut into small pieces
1/2 cup raw cashews
2 jalapenos (less or more to taste)
1/4 cup coconut (I use the shredded frozen coconut)
1 cup cilantro, leaves and tender stems
1/2 cup mint
1/2 tsp black salt
1 tsp sea salt
1 tsp sugar
1 tsp cumin, roasted and ground
3-4 tbsp lemon juice (start with 3 and taste it)
1. In a food processor, grind the garlic, ginger, cashew, jalapeno, and coconut until it looks like a gritty paste, (it does not need to be totally smooth). For all the steps in this recipe, scrape down the sides often so everything grinds evenly.
2. Add the cilantro, mint, black salt, sea salt, sugar, and cumin. Grind until the greens are very finely chopped and mixed in.
3. Add the lemon juice and grind until it becomes a smooth consistency. Refigerate or freeze until ready to use.