MINT CHUTNEY

WF  DF  GF  VEG  VG    Makes 1 cup

2 cups mint leaves

1 cup coriander (cilantro) leaves

1 shallot, minced

juice and zest of 1 lime

60 ml (2 fl oz/¼ cup) coconut cream

1 tablespoon cold-pressed extra virgin olive oil

pinch of Celtic sea salt

1 tablespoon rice malt syrup, or ¼ teaspoon stevia powder, or 6 drops stevia liquid

1 tablespoon apple cider vinegar

Place all the ingredients in a food processor and pulse until well combined.

Supercharged Tip

This can be used as a side dressing, but it’s also delicious as a dip. It will keep for up to 5 days in the fridge.