Mint Chutney Recipe

• servings: 1 serving
• active time: 5 minutes
• total time: 5 minutes

Ingredients

½ cup yogurt, (see notes for vegan version)

3 tablespoons fresh lemon juice

1 bunch cilantro, tender stems ok

1 cup mint leaves, packed (2 x .75 ounce packages)

1 medium jalapeno, sliced

2 teaspoons sliced ginger

1 garlic clove

¼-1/2 teaspoon kosher salt,

½ teaspoon sugar (or an alternative like honey, palm sugar, etc)

optional: 1 tablespoon water, or just enough to get blender going – you may not need this

Directions

Blend all ingredients in a blender or food processor until relatively smooth.

Taste and adjust salt and lemon to your liking.

Refrigerate until serving.

Chutney will keep 4 days in the fridge.

Nutrition

• Serving Size: ¼ cup
• Calories: 21
• Total Fat: 0.8 g
• Saturated Fat: 0.4 g
• Trans Fat: 0 g
• Cholesterol: 1.9 mg
• Sodium: 39.7 mg
• Total Carbohydrate: 2.2 g
• Dietary Fiber: 0.7 g
• Total Sugars: 1 g
• Protein: 1.7 g