Mint Chutney
Category:
From Sally Fallon Morell, “Nourishing Traditions,” Washington, D.C. Makes 3 cups
Easy
Ingredients
For 1 Batch(es)
Recipe
- 2 cups fresh mint leaves
- 1 medium onion, peeled and coarsely chopped
- 4 cloves garlic, peeled and coarsely chopped
- 4 jalapenos, seeded and chopped
- 2 teaspoons cumin seeds, toasted in oven
- 2/3 cups crispy almonds, chopped
- 1 tablespoons sea salt
- 4 tablespoons whey
- 1 cups filtered water
Mint Chutney Directions
- Place all ingredients except salt, whey and water in food processor, and pulse a few times until finely chopped but not paste-like.
- Place in a quart-sized, wide-mouth mason jar and press down lightly.
- Mix salt and whey with water and pour into jar, adding more water if necessary to cover the chutney. The top of the chutney should be at least 1 inch below the top of the jar.
- Cover tightly and keep at room temperature for 2 days before transferring to refrigerator. This should be eaten within 2 months.
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