This refreshing, spicy, and sweet ginger mango mint chutney is going to become one of the handiest savory sauces you can use in many ways. No excuse for surplus herbs going bad in your fridge. Tools: Measuring cups and spoons, food processor, knife and cutting board, spatula
Gluten-free), Paleo), Sauce (vegan
Servings: 1/2 cup
Author: Joyce @Light Orange Bean
2long green chiliesadd more if you want more spiciness
½teaspoonpink salt or more to taste
1teaspooncumin powdersee note
1dash black pepper
Add all ingredients into a food processor, grind until smooth.
1. This mint chutney can be stored in refrigerator up to a week. 2. If you are going to use cumin seeds, roast the seed in a pan for a few minutes and then grind it to powder. Roasting will give the best flavor to the cumin.
Ginger Mango Mint Chutney https://lightorangebean.com/5-minute-ginger-mango-mint-chutney/