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