Spicy Blue Basil Raw Chutney

This healing raw chutney recipe is one of my favorite ways to use the summer abundance of African Blue Basil (also called Purple Mountain Basil). With its spicy, aromatic flavor and deep purple-green leaves, it pairs beautifully with bold ingredients like lime juice, garlic, ginger, and Thai chili peppers. Because of the blue-purple anthocyanin compounds in this variety of basil, the chutney may turn a bit brownish after blending. This color change is natural, and the flavors remain phenomenal. Try stirring a spoonful into Thai curries, spooning it over lentil dal, or mixing it into a veggie bowl for a pop of brightness and heat. I like to freeze it in ice cube trays for easy use later in the season. You may even want to double or triple the recipe to preserve your basil harvest—it’s that good!