Mint Condition Chutney

Fresh, vibrant, and packed with flavor, this Mint Condition Chutney is the perfect way to add a zesty, cooling kick to your meals. Made with fresh mint, cilantro, jalapeño, and a touch of lemon, it blends up in just five minutes for a creamy, herb-packed sauce that’s as versatile as it is delicious. Plus, thanks to mint’s natural digestive benefits, it’s a gut-friendly way to brighten up everything from grain bowls to roasted veggies.

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Equipment

Food Processor (You can also use a blender)

Ingredients

1/2 Cup No Additive Coconut Yogurt You can substitute Tofu (see notes for other substitutions)
3 Tbsp Zing Factor Choose from: Fresh Sqeezed Lemon Juice, Fresh Sqeezed Lime Juice, Fresh Squeezed Orange Juice, Fresh Squeezed Grapefruit Juice, or Distilled Vinegar
1 Cup Loosely Packed Fresh Mint Leaves Rinsed
1 Bunch Cilantro (stems ok) You can substitute fresh parsley, dill, or more mint
1 Medium Jalapeno You can substitute roasted zucchini, asparagus, or bell pepper chunks for less heat
2 tsp Fresh Sliced Ginger Optional
1 Garlic Clove Optional
1/2 tsp Salt
1 tsp Sweet Choose from: Maple, Honey, Date Syrup, Rice Syrup, Cane Sugar, Coconut Sugar, Date Sugar
1 Tbsp Water to get food processor or blender going

Instructions

Blend all ingredients in a blender or food processor until relatively smooth. Store in fridge to use for the week.

Notes

1.) My favorite no additive coconut yogurt brand is Cocoyo Pure by GT's Living Foods

2.) You can substitute the no-additive coconut yogurt with a no-additive tofu. You can also use a plant milk "buttermilk" by taking 1 cup of your no-additive plant milk, add 1Tbsp distilled vinegar and let sit for 5 minutes. This will thicken into a "buttermilk" like consistency giving your chutney more thickness.