My next-door neighbor Sean has mint growing wild. He handed me some mint leaves and I made him this chutney from other ingredients I had on hand. This one is a keeper.
My chutneys never turn out the same as I often change the spices I use depending on if I want it spicy or not.
Below is a simple and flavourful Cilantro Mint Chutney recipe. It goes well with Indian food.
1 cups mint leaves & 1 cup cilantro (Chop the edges of the stems off)
1/2 cup raisins
2 cloves garlic
2 tablespoons lemon juice
1/2 teaspoon Trudy Ann’s Curry Powder
1/2 cup desiccated coconut or fresh coconut pulp
1 green chili (If you want it spicy)
Grind the above ingredients and refrigerate. Makes one cup.
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