Mint-Cilantro Chutney

By the Gracious Vegan

This chutney is super-flavorful. Packed with cilantro and mint, it makes a big impact on breads, appetizers, roasted vegetables, or just spooned out of the container into your mouth! It has a great sweet-sour thing going on with the dates and onions. You can control the spiciness with the number of peppers and whether you de-seed and de-vein them.

Makes about 1.75 cups

In a food processor or blender, add these and combine into a paste.

• 2 cups fresh mint leaves, packed

• 2 cups fresh cilantro leaves, packed

• 2 dates, chopped (or 2 Tablespoons chopped dates, or 1 Tablespoon date sugar) (soften date pieces in hot water for a few minutes if they are hard; drain)

• 2 jalapeno peppers, deseeded and deveined (unless you like it HOT)

• Juice of 1 small/medium lemon

• 1 medium onion, peeled and cut into chunks

• ¼ cup ground almonds or dry coconut flakes

• 3/4 teaspoon salt (or to taste)

Then add water and process until blended

• 3/8 cup water

Transfer to a container and refrigerate until ready to serve. 

Timing:  About 15 minutes

Gluten-free