This sauce is wonderful with grilled or roasted lamb and makes a dip for apple slices or cucumber spears. We like it on canned sardines. This also makes a good stuffing for fresh baked fish – see the variation below.
Mint Cilantro Chutney
1T lime or lemon juice (or more to taste)
3 T Water
1 – 2 T fractionated coconut oil or flax oil (opt)
1¼ cups washed fresh mint leaves, separated from stems, loosely packed (1 oz.)
1½ cups washed cilantro leaves, loosely packed (1¼ oz.)
1 -2 jalapeno chilies, seeded and chopped (opt.)
2 T chopped onion
1 garlic clove, peeled and sliced
1-3 tsp. freshly grated ginger root
¼ – ½ tsp. Mineral salt1 tsp. honey or 1 T dextrose
- Combine liquid ingredients and ¼ of the greens in a food processor fitted with a steel knife or a blender. Process until ingredients are smooth.
- Add remaining ingredients (gradually if using a blender). Adding enough water and additional walnut oil, if needed create a smooth paste.
- Taste for seasoning and adjust as desired. Chill thoroughly
- Try this with raw fish too.
JOANN SKYWATCHER says
I loved this recipe!!! I put it on raw oysters.