Mint Chutney

Ever since the first time I tried Indian food, I fell in love with all of the different herbs, spices, and tastes associated with their cuisine.

This recipe is relatively easy to make, although there is lots of leaf tearing. In the end you just throw all of the ingredients right into a food processor. Then it’ll be ready to eat right then and there.

And it has a bit of a kick to it too!

Pair it with some warm pita like we did, add it to sandwiches, or use it as dip for some samosas.

Ingredients:

• 4 cups mint leaves (packed down)
• 1 cup cilantro leaves
• 1/2 a yellow onion
• 1-inch of ginger root
• 1 clove chopped garlic
• 4 serrano chiles (remove stems)
• 1 tsp sea salt
• 1 tsp cayenne pepper
• 1 tsp light brown sugar
• 1 lemon (squeeze, juice only)

Directions:

Put all of the ingredients into a food processor/blender. Half way through blending add in 1 tbsp of water. Finish blending.

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