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Love to Be Green Dip (Mint Chutney)

If you have ever been to an Indian restaurant then you are likely familiar with the delicious green condiment they serve known as "green chutney" or "mint chutney". With an abundance of mint in my garden I recently created my own version of this lovely dip. It's a bit on the spicy side so if you like a little less heat use only half of the jalapeño. You can serve this with crackers, raw veggies, or as the Indian restaurants do - with their wonderfully crispy cracker bread known as "papadums".

Love to Be Green Dip (Mint Chutney)

Serves 4-6

2 bunches cilantro (about 4 cups, packed), washed and tough stalks removed*

1 bunch mint (about 2 cups, packed), washed and leaves removed from stalks*

1/2 inch piece of fresh ginger, peeled

3 cloves of garlic

1 jalapeno pepper, sliced open and seeds removed

4 pitted dates

Juice of half a lime

1 tablespoon water

Place all ingredients in a food processor and process until desired "dip" consistency. Serve with oil-free crackers or oil-free papadums.

*You will use only the leaves of the mint and the leaves and tender stalks of the cilantro in this recipe. I save the discarded stalks in a freezer bag to use for vegetable stock.


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