15 Min
DF
GF
V
Mint Coconut Chutney
Chutneys are usually meant to be eaten as accompaniments with snacks or meals. We love them on toast, with rice, on top of meats or veggies, and especially with stuffed mushrooms. They are delicious with nearly anything.
Chutneys are usually meant to be eaten as accompaniments with snacks or meals. We love them on toast, with rice, on top of meats or veggies, and especially with stuffed mushrooms. They are delicious with nearly anything.
Cook Time
15 Minutes
Serves
4
Directions
Step 1
Rinse the cilantro and mint in cold water. Shake off excess water and discard the bottom 4 inches of the cilantro stems. Pull the mint leaves off the stems. Core and slice the apple but do not peel.
Step 2
Place the sliced apple, serrano chile, peanuts, coconut, lemon juice, coconut water, and salt in a blender.
Step 3
Blend, beginning at low speed and slowly increasing speed to high, until mostly smooth. Add the cilantro and mint leaves, half a bunch at a time, until the mixture is a grainy but smooth. Add 2 to 3 tablespoons of water if mixture is not moving easily in blender.
Step 4
Chill and keep in the refrigerator until ready to serve.
Notes & Variations
- This chutney works great as a dip and sandwich spread. Top with fresh cherry tomatoes and apricots!
- Use as a marinade: Combine with olive oil and spread on a piece of fish or thin pieces of chicken breast. Grill or bake in the oven. To keep the flavors bright, add the chutney during the last 3 to 4 minutes of cooking.
Ingredients
1 large cilantro bunch
2 cups loosely packed mint leaves
1/2 granny smith apple, unpeeled, cored, and chopped
1 serrano chile, stem removed
1/2 cup (50 g) peanuts, roasted
1 cup (100 g) coconut grated or chopped
Juice of one lemon
1/2 cup coconut water or filtered water
1 teaspoon sea salt
Step 1
Rinse the cilantro and mint in cold water. Shake off excess water and discard the bottom 4 inches of the cilantro stems. Pull the mint leaves off the stems. Core and slice the apple but do not peel.
Step 2
Place the sliced apple, serrano chile, peanuts, coconut, lemon juice, coconut water, and salt in a blender.
Step 3
Blend, beginning at low speed and slowly increasing speed to high, until mostly smooth. Add the cilantro and mint leaves, half a bunch at a time, until the mixture is a grainy but smooth. Add 2 to 3 tablespoons of water if mixture is not moving easily in blender.
Step 4
Chill and keep in the refrigerator until ready to serve.
1 large cilantro bunch
2 cups loosely packed mint leaves
1/2 granny smith apple, unpeeled, cored, and chopped
1 serrano chile, stem removed
1/2 cup (50 g) peanuts, roasted
1 cup (100 g) coconut grated or chopped
Juice of one lemon
1/2 cup coconut water or filtered water
1 teaspoon sea salt
Notes & Variations
- This chutney works great as a dip and sandwich spread. Top with fresh cherry tomatoes and apricots!
- Use as a marinade: Combine with olive oil and spread on a piece of fish or thin pieces of chicken breast. Grill or bake in the oven. To keep the flavors bright, add the chutney during the last 3 to 4 minutes of cooking.
Tags:
15 Min
DF
GF
V
Tags:
15 Min
DF
GF
V
Fresh Mint Leaves.
Use mint to bring a cooling flavor to your meals.
SO FRESH, SO CLEAN.
