Plant-based Cilantro Mint Chutney
This Cilantro Mint Chutney is bright, refreshing, and seriously delicious. It’s super-fast and easy to make, and can be used on so many things to give your dishes an extra punch of flavor. We ate this with our butter chicken and plan on using the leftovers with our tofu tacos. And of course, Grif just dipped his naan in it1
Healthy, plant-based sauce/dip for the win!
1 (about 5 oz) container plain yogurt of choice (can also use silken tofu, you just may need a little more salt)
1/2 lemon, peeled (if you have a high powered blender, leave seeds in)
1 bunch cilantro, tender stems ok
1 cup mint leaves, packed
1 medium jalapeno, sliced (optional)
1 Tbsp (size of your thumb) fresh ginger
1 garlic clove
1/2 tsp kosher salt
½ tsp sugar or honey
optional: about 1 Tbsp water, just enough to get blender going – you may not need this
Blend all ingredients in a blender or food processor until smooth.
Taste and adjust to your liking (play with the lemon, salt, and sugar).