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Coconut Mint Chutney

Makes about 3/4 cup (180 mL).


    Coconut Mint Chutney

    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


    • 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


    Per serving:

    • calories21
    • protein0g
    • fat2g
      • saturated fat2g
      • trans fat0g
    • carbohydrates2g
      • sugars1g
      • fibre1g
    • sodium51mg



    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.


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    This recipe is part of the Refresh with Mint collection.



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