Kitchen @ Hoskins

Cashew mint chutney all day, everyday!!! Made with fresh mint, jalapeños, cashews, garlic, lemon juice, greek yogurt, salt and a hint of sugar, the flavor is amazing.

Ok guys, there is a really good knock-your-sock-off sandwich or a naan-wich coming your way.

But, for today I wanted to emphasize on this all-purpose-chutney.

Think of it a spicier version of basil pesto, which can be used in a zillion (ok, may be thousand) different ways.

Toss a spoonful into your classic chicken or egg salad. Drizzle over grilled chicken. Stir with mayo and spread on your favorite wrap or sandwich. Or go traditional and serve with tandoori chicken.

My take on a traditional mint chutney that is usually served with tandoori chicken or deep fried snacks.

The trick in making a good mint chutney, is not to grind fine <– best tool for the job is a food processor. 

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Cashew Mint Chutney

Cashew mint chutney all day, everyday!!! Made with fresh mint, jalapeños, cashews, garlic, lemon juice, greek yogurt, salt and a hint of sugar, the flavor is amazing. 

Course Appetizer

Cuisine Indian

Prep Time 5 minutes

Total Time 5 minutes

Servings 1 cup

Author Maria Doss

Ingredients

• 2 cups packed mint leaves, about 2 small bunches
• 20 raw cashews
• 2 garlic cloves
• 1/4 cup greek yogurt
• 1 tablespoon lemon juice
• 1 jalapeños pepper
• 1 teaspoon sugar
• 1/2 teaspoon salt

Instructions

Place all ingredients into a food processor and process until coarsely ground. (Do not grind fine)

Recipe Notes

I used a medium size jalapeños pepper. Remove seeds if you'd like it less spicy and a larger pepper for more spicier cashew mint chutney. 

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