Mint Chutney

From Sally Fallon Morell, “Nourishing Traditions,” Washington, D.C. Makes 3 cups


Mint Chutney


For 1 Batch(es)


  • 2 cups fresh mint leaves
  • 1 medium onion, peeled and coarsely chopped
  • 4 cloves garlic, peeled and coarsely chopped
  • 4 jalapenos, seeded and chopped
  • 2 teaspoons cumin seeds, toasted in oven
  • 2/3 cups crispy almonds, chopped
  • 1 tablespoons sea salt
  • 4 tablespoons whey
  • 1 cups filtered water

Mint Chutney Directions

  1. Place all ingredients except salt, whey and water in food processor, and pulse a few times until finely chopped but not paste-like.
  2. Place in a quart-sized, wide-mouth mason jar and press down lightly.
  3. Mix salt and whey with water and pour into jar, adding more water if necessary to cover the chutney. The top of the chutney should be at least 1 inch below the top of the jar.
  4. Cover tightly and keep at room temperature for 2 days before transferring to refrigerator. This should be eaten within 2 months.

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