Low-Oxalate Mint Cilantro Chutney
(from greenfood’s recipe box)
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.
Prep time: 20 minutes
Cook time: 90 minutes
Serves 10 people
Ingredients
- 1T lime or lemon juice (or more to taste)
- 3 T Water
- 1 – 2 T fractionated coconut oil or flax oil (opt)
- 11/4 cups washed fresh mint leaves, separated from stems, loosely packed (1 oz.)
- 11/2 cups washed cilantro leaves, loosely packed (11/4 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
- 1/4 – 1/2 tsp. Mineral salt
- 1 tsp. honey
Directions
- 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.