Indian Green Chutney (Cilantro Mint Chutney) (Edit recipe)

Notes

NOTES: 1. If you find it difficult to blend, add 1 tablespoon of water at a time and give it a good stir before blending again. 2. Use water sparingly, as you don’t want your chutney to be runny. 3. This chutney will last for a week in the refrigerator if stored in an airtight container. The color may get darker but your chutney is still good to enjoy 4. For the mint, only use the leaves and discard the stems as they tend to make the chutney bitter. 5. Although cilantro is the preferred herb in this recipe, you can substitute it with Italian flat leaf parsley, carrot tops or arugula if you don’t like the taste of it. 6. Feel free to adjust the number of chilies or swap it with jalapeno (deseeded, if required) based on your preferred spice level. SUGGESTIONS: 1. To turn this into a salad dressing, simply add Whole30 compatible yogurt, coconut cream or ranch dressing. 2. For a thicker, creamier version or a nutrition boost, add an avocado, hemp seeds or cashews. 3. For a variation, add shredded coconut. You can use frozen shredded coconut, just defrost it completely before adding.