Last week I made cucumber salsa, which I absolutely loved. As someone who has never taken a liking to tomatoes this salsa will forever be my go-to as a favorite. Now, what I don’t love is the insane amount of cilantro and mint I had leftover. Granted both were relatively cheap, but even after unloading half to my neighbor, I still had a ton left over and hate to waste. That said, I discovered a recipe for cilantro-mint chutney that tastes delicious with seafood and can only imagine how yummy it would be on pork chops or samosas – a status that will be changing in the very near future.
2 tsp ginger root, peeled and roughly chopped
¼ cup packed mint leaves
¼ cup packed cilantro
1 tbsp honey
¼ cup rice wine vinegar
½ cup canola oil
Freshly ground black pepper
Directions: In a food processor, combine the ginger, mint, cilantro, honey, rice wine vinegar, oil and salt & pepper, to taste. Process until smooth.