Mint Chutney Chutney is considered Indian, not Mediterranean. But the spice trade brought many seasonings used in chutney from Asia through the Middle East and across North Africa to Morocco, the last stop on the spice route. Mint was used extensively by the ancient Greeks and Romans. Use this chutney on grilled fish, as a dipping sauce for crispy flatbreads, and as a condiment for lamb dishes. 3/4 cup blanched almonds 2 cups orange juice ¼ cup maple syrup 2 bunches fresh mint, leaves only (1½ cups, loosely packed) 2 tablespoons fresh lemon juice Pinch of cayenne Salt and freshly ground black pepper Preheat the oven to 350 degrees. Put the almonds on a small sheet pan or pie plate and toast for 17 minutes, or until browned but not too dark. Cool to room temperature. Meanwhile, put the orange juice in a saucepan over medium heat and reduce to ¼ cup, about 30 minutes. Stir in the maple syrup, remove from heat, and let cool. Put the juice mixture in a food processor with the mint and almonds. Process until smooth. Mix in the lemon juice, cayenne, and salt and pepper. Makes about 1 cup. From "Matthew Kenney's Mediterranean Cooking" by Matthew Kenney and Sam Gugino middle eastern recipe index christina m k al-sudairy buy the book!