Green Chutney – FSP

Servings

2 Tbsp

COOKING TIME

30 minutes

CHILLING TIME

2 hours

2 cup Coriander (cilantro) leaves, raw

1 cup Peppermint, fresh

1 clove Garlic, raw

1 1/2 tsp. Ginger root, raw (peeled and rough chopped)

1 Tbsp. Dry roasted peanuts

1 pepper Jalapeno pepper (stemmed and seeded)

1 tsp. Ground cumin

1 Tbsp Lemon juice

1/4 tsp. Salt

1/4 cup Water

Gather all ingredients and equipment.

Place all ingredients, except for water, in blender or food processor. Puree until smooth.

Add water as needed and blend until silky smooth.

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This recipe contains GERD triggers and those with GERD may wish to avoid it.

This recipe is safe for those who are lactose intolerant.

This recipe is safe for Coumadin (warfarin) users.

This recipe is safe for those who are sensitive to gluten.

This is a low sodium recipe.

This traditional Indian chutney packs in flavor as a spread, dip, or sauce. Best made a few hours before serving to let the flavors marry together.