MidSummer Mint Chutney Recipe

MINT CHUTNEY

Ingredients:

5 cups coconut flakes

4 cups water

5 cups mint leaves, very finely chopped

2 cucumbers finely chopped 

6 tbsps ginger juice

6 tbsps lemon juice

1 tbsp salt

First Tarka Ingredients:

1 cup coconut oil

½ tbsp fennel seeds, ground

1 tbsp cumin seeds

2 tbsps coriander, ground

Pinch cayenne

Second Tarka Ingredients:

2 Tbsp coconut oil

1 teaspoon mustard seeds

1 teaspoon urad dal

1 red chili (or more depending on your heat preference)

2-3 curry leaves

Method:

1. In a small skillet, heat your coconut oil and add the spices, letting them heat until the aroma fills the air. about 3-5 minutes.
2. Then blend coconut flakes, water, ginger juice, lemon juice, and salt on high in a blender
3. One’s completely blended, add the spices and oil, and blend on high.
4. Once blended into a liquid, add half of the finely chopped mint, and blend for only five seconds.
5. Then pour the entire contents into a bowl and add the finally chopped cucumber and the remaining mint leaves into the bowl mix by hand with a spatula, then cool in the refrigerator.
6. Heat a small skillet with coconut oil 

This mint chutney can be served with fresh cucumbers from the garden, or with any salad or really with any food. It’s absolutely delightful, light and very Digestive.

Quantity: makes 12 cups