Gluten Free Pickled Vegetable Pakoras with Mint Chutney Recipe

Ingredients

• 1½ cups fresh mint leaves
• 1 cup fresh cilantro leaves
• 3 tablespoons olive oil
• 1 tablespoon grated fresh ginger
• 1 tablespoon fresh lime juice (½ a lime)
• 1 teaspoon honey
• 3 tablespoons toasted cashews
• Salt and pepper to taste
• For the Pakora:
• 2 cups gluten free garbanzo bean flour
• 1 teaspoon red chili flakes
• ¾ teaspoon kosher or fine sea salt
• ½ teaspoon baking powder
• ½ cup chopped fresh cilantro leaves
• 1 (12-ounce) jar Tillen Farms Pickled Asparagus (mild or spicy), drained and patted dry
• 1 (12-ounce) jar Tillen Farms Pickled Crunchy Carrots, drained and patted dry
• 1 cup warm water
• Vegetable oil for frying

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