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!

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