Although my garden seems totally useless this year, there are two plants that are still producing like crazy. One is the mint, which I mentioned back in May. The other is the jalapenos. Well, I found a deliciously savory way to combine them! Mint chutney sauce is an Indian-style sauce that features bold flavors from fresh herbs, and a spicy kick from jalapenos.
And best of all, this is a very no-fuss recipe. Throw everything in the food processor, process to desired consistency, and you’re done! Cilantro, mint, garlic, a jalapeno and – hold on – shredded coconut! The coconut is totally optional, but it adds a lot of body to this sauce.
One thing I really love about this sauce is that it doesn’t have any oils in it. I love this chimichurri sauce but with olive oil as the binder the calories add up fast!
What does this chutney use instead? Lime juice! This sauce is full of all my favorite flavors.
Another comparison to chimichurri – the chimichurri sauce is vibrant green when it’s fresh, but the color fades pretty quickly. This mint chutney held its color really well, which means you can make this sauce ahead of time (it held up in the fridge for at least a week). I served the chutney with these grilled kabobs, but I also started putting the leftovers on pretty much everything, from tacos to sweet potatoes.