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Cilantro Mint Chutney with Chickpea Crepes

Cilantro Mint Chutney

This cilantro mint chutney is vegan and gluten-free, and super easy. Throw everything into your blender, and serve with crepes & curry for a healthy dinner. 

Prep Time 10 minutes
Total Time 10 minutes
Servings 1 cup (240ml)
Author Tess Masters

Ingredients

  • 1/2 cup (120ml) filtered water
  • 2 cups (56g) firmly packed cilantro leaves (2 large bunches)
  • 1 cup (28g) firmly packed mint leaves (1 large bunch or 2 small)
  • 1/4 cup (35g) raw unsalted cashews, soaked
  • 2 tablespoons fresh lime juice, plus more to taste
  • 2 tablespoons diced red onion (1 thin slice)
  • 2 teaspoons minced fresh ginger (1-inch piece), plus more to taste
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon Celtic sea salt
  • 1/2 teaspoon ground cumin
  • 1 small green chile, ribbed and seeded, plus more to taste
  • 2 medium cloves garlic 

Instructions

  1. Place all of the ingredients into the blender jar of the KitchenAid® Pro Line® Series Blender. Secure the lid, remove the center lid cap, and insert the tamper.  Turn the machine to variable speed 9 or 10, and using the tamper process on high for 30 to 60 seconds until smooth and creamy. Tweak the lime juice, ginger, and chile to taste. 

Recipe Notes

Get more recipes for the KitchenAid® Pro Line® Series blender.
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Photo by Trent Lanz; styling by Alicia Buszczak