Whole Food, Plant-Based Recipe Mint Chutney
Recipe courtesy of Chef Carole Levy, PPMNY Culinary EducatorIngredients
½ cup fresh chopped mint
- ½ cup boiling water
- ½ cup freshly squeezed lime juice
- 3-4 Medjool dates
- 2 cloves garlic
- 2 tsp minced ginger
- 2 tsp Serrano chili
Instructions
In a food processor, pulse garlic, ginger, and chili to finely mince. Add dates, mint leaves, and lime juice. Blend on high until smooth and creamy.
