A chutney is a delicious and fresh dipping condiment, originating in India. This chutney is excellent with any meal. I am particularly fond of how well it pairs with fried savories and flat breads. Moringa is a super food that is saving the lives of so many people in Africa, Mexico and India. It makes up for what our conventional or organic food based diet lacks. It is has all essential amino acids, plus 12 more.
You can find organically grown moringa leaf powder from Ethiopia, at our Albuquerque location!
Moringa is simply amazing. If you would like to read more, I recommend going to either of the following websites and there, you can get a free ebook download.
Moringa Mint Chutney Recipe
2 oz fresh mint leaves
1 tablespoon fresh ginger
2 fresh chillies, minced, (green chile is delicious!)
4 tablespoons lemon juice
1 tablespoon Ethiopian Moringa Leaf Powder (Found at Santa Fe Olive Oil, Nob Hill)
1 tablespoon Cilantro Olive Oil (Also can be found in our stores, in addition to online)
1 teaspoon salt
2 teaspoon sugar
Wash the mint thoroughly and shake it dry. Use only the leaves and the thinnest stems. Discard the thick stems. Blend all of your ingredients together in an electric blender, with just enough water to make a smooth pasty consistency. Serve and enjoy!