Mint Cilantro Chutney

18 07 2011

With piles of mint and cilantro kicking around, I made this chutney to make use of my bounty.  It’s tasty, real tasty.

Tastes great on burgers, with carrots or cucumber, as a sauce for fries.  Think of it like green ketchup.

Mint Cilantro Chutney

1/2 cup fresh mint

1/2 cup fresh cilantro

1/2 cup arugula

1 Tbsp lemon juice

1 tsp onion powder or 1 Tbsp diced onion

1 tsp Braggs or Tamari soy sauce*

1 tsp hot sauce*

water, as needed

Jam everything but the water into a food processor and blend.  Add water as necessary to achieve the desired consistency; however, use as little water as possible.

This chutney will keep in your fridge for about a week.

*If you use Braggs and substitute cayenne pepper or chili flakes for hot sauce, this recipe is raw.

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