For us at the farm Mint and Cilantro come on at the same time, and making vegan mint chutney is a great way to use both at once. Plus all the lemon juice allows for long storage in the fridge.
Raw Vegan Mint Chutney
prep time: 15 minutes
- 1 bunch fresh cilantro
- 1 1/2 cup fresh mint leaves
- 1 green chile pepper
- 1 medium onion, chunked up
- 1-2 TBSP lemon juice
- 1/8 cup water or more as needed
- salt to taste
Blend all except water well in a food processor. Add water slowly to achieve desired consistency. I like mine rather thick. Let it sit in the fridge for at least 1 hour to evenly infuse. Leaving it in the fridge overnight is even better!
This chutney is great on rice and a stir-fry, or as a marinade for tofu. mmmmmm….
I have a little story about this chutney.
So once my boyfriend and I had to attend a family party last-minute, so we raided the fridge to find something to bring. In the very back of the fridge on the bottom shelf there was a large yogurt container, and upon investigation we found that it was mint chutney, mint chutney that had gotten pushed to the back of the fridge….3….. weeks… ago… It looked good still, and after giving it a taste we blown away. IT WAS GREAT! Even better than it had been a couple of days after we made it! We decided to bring it to the party as a dip for corn chips and everyone there loved it. This goes to show that it lasts a long time in the fridge, and that slight fermentation might be beneficial!!!