Our Veggie Kitchen

I made this cilantro & mint chutney last week, knowing that I would be making a bunch of Mexican food. Hispanic food shares many of the same spices as Indian cuisine, but I wasn't sure how it would go, given that the base is yogurt. I ended up using it on Chipotle Tempeh Burgers, tofu quiche, corn chips and, of coarse, plain rice. I think you'd be able to use this in place of any salsa and be happy.



Cilantro Chutney
1 bunch cilantro, chopped (about 2 cups)
1 cup mint, chopped
2 cloves garlic
2 serrano peppers, seeded and chopped
1 lime, juiced
1/2 tsp cumin
1 tsp sugar
1/2 tsp salt
1/2 cup soy yogurt

Add everything except the cilantro and mint into a blender. Add the cilantro and mint in batches sufficient to not clog the blender. Blend until you get a uniform consistency that still has flecks of leaves. It's worth it to coax your blender into blending this mix as is. If necessary, add a little water.

Makes about 1 cup

8 Servings: 20 cal (4g carbs, 1g protein)