By popular demand, the mint chutney recipe from the HaVen Indian Curry Mac’n’Cheeze, that was a crowd-pleaser at the PEP Foods #VeganMacSmack February 2016 in Baltimore.
The recipe takes about 15 minutes to make, and is made without oil or sugar. You can make it spicier with a bit more curry and cayenne, and you can make it creamier with a bit of coconut milk or oil if you prefer. ENJOY!
(this makes a fair amount to keep in your fridge, for an indian meal for 4 you could safely cut this in half)
1 cup cilantro
1 1/2 cups fresh mint
1 serrano green chili
1 white onion
1/4 cup tablespoons lemon juice
1 inch ginger
4 cloves garlic
2 tsp cumin pwder
2 tsp chaat masala or curry powder
1/2 tsp sea salt
1/3 cup parsely
1 lemon 1 lime
1/2 tsp black pepper
extras: 1 tsp curry powder, 1/4 tsp cayenne powder
Food process 5-10 minutes, until smooth, stopping occasionally to wipe down the sides.
Big Picture Vegan 