3 cups loosely packed flat-leaf parsley or cilantro
1 cup mint leaves
1 small garlic clove
½-inch fresh ginger
1 green chili pepper
¼ teaspoon cumin powder
1 tablespoon lemon juice
1 tablespoon ice-cold water
Salt to taste
- Mix all ingredients together in a blender or food processor until smooth. Be careful not to blend your chutney too long since it can turn slightly bitter.
- Refrigerate for up to 4 days.
This bright-green chutney is delicious drizzled over Cult Crackers and goat cheese. You can also serve it on roasted veggies or eggs.
Our friend Schena shared this recipe with us.