This simple, fragrant chutney from the Mindful Indian Meals cookbook can be used on almost anything—as a dip for fries, in classic Indian dishes, on tacos, or as a spread on toast or sandwiches. What you need: 1 cup chopped fresh cilantro 1 ripe avocado, peeled, pitted, and chopped 1⁄4 cup plain almond milk yogurt 1 jalapeño pepper, seeded and chopped 2 tablespoons lemon juice 1 garlic clove 1⁄2 teaspoon ground cumin 1⁄4 cup chopped fresh mint 1⁄2 teaspoon salt What you do: Into a food processor , add all ingredients except salt, and blend until smooth. Add salt and blend again.
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