This versatile chutney is a quick and flavour-packed last-minute addition to meals. Try a dollop on poached eggs, or spread on bread, top with cheese, and grill to make a truly amazing grilled cheese sandwich.
Coconut Mint Chutney
Ingredients
- 1/3 cup (80 mL) unsweetened shredded dried coconut
- 1/3 cup (80 mL) lightly packed mojito mint leaves or orange mint leaves
- 1/4 cup (60 mL) lightly packed cilantro leaves
- 1 small jalapeno pepper, seeded and chopped
- 2 Tbsp (30 mL) lime juice
- 1/2 garlic clove, minced
- 1/4 tsp (1 mL) salt
- 1 Tbsp (15 mL) coconut sugar
- 1/4 tsp (1 mL) ground cumin
- 3 Tbsp (45 mL) water
Nutrition
Per serving:
- calories21
- protein0g
- fat2g
- saturated fat2g
- trans fat0g
- carbohydrates2g
- sugars1g
- fibre1g
- sodium51mg
Directions
01
Place all ingredients in food processor and pulse, scraping down sides of processor bowl as needed, until a paste forms. If you prefer looser chutney, add a little more water to thin it out.
