- 2-3 cucumbers, peeled
- 1 small onion, roughly chopped
- 1-2 jalapenos, seeded
- 3 Tbsp lime juice
- ¼ cup mint leaves, loosely packed
- 1 tsp sea salt or Himalayan salt
- 3 Tbsp water
- In a food processor or blender combine the onion, jalapenos, mint, salt, and water.
- Blend until the mint leaves and onion are evenly chopped.
- Add the cucumbers and pulse until they are cut to your desired consistency.
- Pour into a quart size jar and refrigerate for several hours. Serve chilled.
- Serve with plain yogurt, kefir or cottage cheese, or as a dip for veggies.
Can I Place this chutney over grilled chicken?
Yes, absolutely!