Mint Chutney

1. 1

   Use a food processor fitted with the metal blade.

2. 2

   Process Garlic and salt to make a paste.

3. 3

   Add Mint and process until finely minced.

4. 4

   Add onion and Pine nuts process until very finely minced.

5. 5

   Add cumin& Pepper.

6. 6

   then with the blade running add a slow steady stream of Olive oil.

7. 7

   Finally add the lemon juice.

8. 8

   Transfer the sauce to a glass sealer and allow to rest for several hours before using.

9. 9

   The chutney should be the consistency of a chunky vinaigrette.

10. 10

    Serve at Room Temperature so the chutney can be drizzled over your meat.

No additional tips available.