Sweet n’ Spicy Mint Chutney
Ingredients
- 2 cups firmly packed mint leaves no stems
- 1 clove garlic
- 1 tsp. minced ginger
- 2 Medjool dates
- 1 fresh serrano chili or cayenne pepper to taste
- ¼ cup freshly squeezed lime juice
- 2 Tbsp. cold-pressed olive oil
- salt to taste
Directions
- Wash mint leaves well to remove nay dirt. Spin dry.
- In a food processor pulse garlic, ginger, and chili to finely mince. Add dates, mint leaves, lime juice and olive oil. Blend on high until smooth and creamy. Add salt to taste. Add more olive oil to thin, if necessary.
- Serve immediately. Store leftovers in a tightly sealed glass container in the fridge for four days.
Notes
Makes 1 cup / 250ml
