- Prep Time
- 1 cupServings
2 cups fresh mint
½ cup fresh cilantro
1 tablespoon chopped fresh ginger
1 clove garlic
¼ cup fresh lemon juice (from 1 lemon)
1 teaspoon ground cumin
½ teaspoon kosher salt
- Add mint, cilantro, jalapeño, ginger, garlic, lemon juice, cumin and salt to the bowl of a food processor or pitcher of a blender and pulse until all ingredients are well blended together.
- Transfer to a covered container and store in the fridge up to 3 days, until ready to use.
Lamb kebobs: Mix 1 pound ground lamb (25% fat) with 1 cup mint chutney. Form into kebobs around kebob sticks. Place under broiler for eight minutes per side. Brush remaining chutney over kebobs. Serve with toasted pine nuts and additional chutney.
Quinoa salad: Combine 2 cups quinoa (any color) with 1 cup mint chutney, 2 tablespoons olive oil, 1 tablespoon fresh lemon juice, and 1 cup additional fresh mint. Toss in ½ cup toasted walnuts and ½ cup dried cherries.