Mint Chutney

 

  • 2 cups mint leaves
  • 1 jalapeno pepper, deseeded
  • 1 cup cilantro leaves
  • 1 small piece ginger
  • 2 cloves garlic
  • 1/4 cup milk kefir or yogurt
  • 1 tbsp lemon juice
  • Salt to taste

Blend all ingredients into a paste, except the kefir/yogurt and salt. Pour the paste into a serving bowl then mix kefir/yogurt and salt. This will keep for 1 week in a glass container in the fridge. If you’d like this chutney to be a bit thicker, you can strain the kefir or yogurt for a few hours to drain the whey a bit.

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