Creamy Vegan Avocado Indian Chutney
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.
1 cup chopped fresh cilantro
1 ripe avocado, peeled, pitted, and chopped
¼ cup plain almond milk yogurt
1 jalapeño pepper, seeded and chopped
2 tablespoons lemon juice
1 garlic clove
½ teaspoon ground cumin
¼ cup chopped fresh mint
½ teaspoon salt
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