Spicy Mint and Cilantro Chutney

Name: Spicy Mint and Cilantro Chutney
Yield: Makes 1¼ cups/300 ml
Ingredients: 2 tbsp sugar; ¼ cup/60 ml freshly squeezed lime juice; 1 tsp ground coriander; 1 tsp ground cumin; 3 cups/40 g loosely packed fresh mint leaves; ½ cup/40 g dry, unsweetened coconut flakes; 1 serrano chile, chopped; 2 cups/25 g loosely packed cilantro leaves (see Dip Tip); ½ cup/40 g dry, unsweetened coconut flakes; Fine sea salt

Preparation info

Makes
1¼ cups

Difficulty
Easy

Appears in

Crackers & Dips

By Ivy Manning

Published 2013

About

This emerald-green dip mingles on the tongue with an appetizing balance of fresh minty flavor, tartness, sweetness, and a bit of heat. It’s best to follow the recipe, let the chutney sit for an hour so the flavors have a chance to bloom, and then add additional chile, sugar, or lime if desired.

Ingredients

½ cup/40 g dry, unsweetened coconut flakes
3 cups/

Snack
Starter
Spicy
Vegan
Gluten-free

Method

Place the coconut in a medium bowl and cover with hot tap water. Soak for 20 minutes. Drain, reserving the soaking liquid.

In a food processor or blender, combine the drained coconut, mint, cilantro, serrano, lime juice, sugar, cumin, coriander, and enough of the soaking liquid (about ¼ cup/60 ml) to encourage the ingredients to move around in the bowl. Process or blend, scraping down t