While in Fiji we were spoiled with many authentic Fijian appetizers made by our friends using local fruits and vegetables. This mint and cilantro chutney was a favourite for many of us.
The last evening of our trip, we had ferried from Malolo island to the main island of Viti Levu to hang out for a few hours and regroup before our red eye took off that night. On the boat over, I had suggested to my eldest daughter that perhaps I should message Sarita to see if we could run to the market together to pick up some breadfruit so we could have one last gorge session before heading back to Canada. She agreed, as she had fallen head over heels over breadfruit chips at the start of the trip.
It was as if Sarita had read my mind as she surprised the 8 of us with a huge platter of taro, cassava and breadfruit chips upon our arrival at their condo.
Not only had she prepared all of that, she had also made a Mint and Cilantro Chutney to go with the chips. Talk about flavour! I asked what her secret was and then tried to recreate the recipe when we got home, to go with the cassava fries my prior post.
This chutney is super easy to make and will be a great summer sauce when the cilantro and mint are prolific in local gardens.
It’s just a matter of stuffing the ingredients in the blender and turning it on. This version is sugar and oil free. Badda bing.
I would suggest making this just to have on hand in your fridge. I’m thinking it would be tasty on almost anything… potatoes, rice, quinoa, farro, anything starchy really. I just spooned some in a wrap today with leftover rice, vegan Bobotie (recipe to come next) sprouts and romaine lettuce. This chutney adds a fresh, delicious flavour.
Are the herbs cilantro and mint healthy?
Yes they are… in fact they are the bomb.
Cilantro is high in antioxidants, vitamins C, K and A and is a detoxifying herb. It adds plenty of flavour to dishes and contains virtually no calories.
The cilantro plant grows quickly and the seeds from the plant are more commonly known as coriander.
Some people dislike the taste of cilantro and research has shown that variations in specific genes may be responsible for it. It can actually taste like soap to some people. If you are one of those people, don’t despair! Try substituting parsley instead.
Mint is a calming herb that can be used to help soothe an upset stomach and ease headaches. It is also rich in nutrients and low in calories. It has also been shown to work against harmful microbes, control inflammation and regulate muscle relaxation.
Mint is also easy to grow and just two or three plants should supply you with heaps of mint throughout the summer months.
I hope you try out this chutney and use it as a sauce for any sort of fries, baked potatoes or meaty-type dish.
Stand by for my next blog post… Bobotie… a traditional African dish that I grew up on. (My mother was an adventurous cook living in rural Saskatchewan!) I took her version of the dish and removed the beef, egg, milk and butter and made it vegan! Yes, it is possible!
Bobotie is a delicious and interestingly flavourful comfort food that is perfect for these upcoming cold snaps!
www.thevibrantveggie.com
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