Condiments + Spice Blends
From Sally Fallon Morell, “Nourishing Traditions,” Washington, D.C. Makes 3 cups
fresh mint leaves
medium onion, peeled and coarsely chopped
cloves garlic, peeled and coarsely chopped
jalapenos, seeded and chopped
cumin seeds, toasted in oven
crispy almonds, chopped
Mint Chutney Directions
Place all ingredients except salt, whey and water in food processor, and pulse a few times until finely chopped but not paste-like.
Place in a quart-sized, wide-mouth mason jar and press down lightly.
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.
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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