Spicy Mint Chutney


I feel very sure Jesus is going to give me a huge herb garden in heaven!  Any time I can make a sauce, dip or spread with fresh herbs it makes me very happy.   

Mint is often thought of as an herb to go with sweet treats but it makes for some great savory dishes.  This Spicy Mint Chutney pairs perfectly with my Bacon Wrapped Meatballs.  It's also really great with most any protein or as a garnish with roasted vegetables.  


Spicy Mint Chutney


1/2 cup raw cashews

4 cloves garlic

1 habanero pepper, seeded

1/2 cup fresh mint leaves

2 tablespoons coconut cream*

2 tablespoons olive oil

2 tablespoons lime juice

1 tablespoons honey

1/2 teaspoon each of salt, pepper & ground coriander

*this is the cream that rises to the top of a can of refrigerated coconut milk


place cashews in food processor & grind to the texture of coarse sand.  add in garlic, habanero pepper, mint leaves & spices & pulse until well chopped.

add in olive oil, lime juice, coconut cream & honey.  process again until mostly smooth, scraping sides of bowl as necessary.

store in a glass jar for up to 4 days in the refrigerator.

Love, Cara