Makes about 3/4 cup
Total preparation time: 15 minutes
- 1 jalapeño pepper, seeded and chopped
- 1/2-inch piece of peeled gingerroot
- 5 whole blanched almonds or cashews
- 2 tbs. water
- 1 tbs. fresh lime juice
- 3 tbs. fresh mint leaves, tightly packed
- 1/2 cup grated fresh coconut (or frozen)
Blend all ingredients together in a blender until smooth, scraping down sides to blend thoroughly. Add a pinch of salt to season.
Cilantro-Mint Chutney
From the June 2012 issue, “Cooking With Spinach.”
Makes about 1½ cups
- 1 small jalapeño, about 2 tbs., coarsely chopped
- 2 garlic cloves
- ½ yellow onion, about ½ cup, coarsely chopped
- 1-inch chunk fresh gingerroot, coarsely chopped
- 1 tomato, coarsely chopped
- 1 cup cilantro, coarsely chopped
- ¼ cup mint leaves, coarsely chopped
- Salt to taste
Blend all ingredients together in a blender until smooth. Store in the refrigerator until ready to serve.