A vibrant fusion of fresh cilantro, mint, and spices, this zesty chutney is a burst of flavor in every spoonful. Perfectly balanced with hints of lime, ginger, and jalapeño, it's a versatile condiment for any meal. Whip it up in minutes with this easy blender recipe and serve over Cauliflower Steaks.
Makes 1 cup.
Ingredients:
2 cups chopped fresh cilantro, loosely packed
¼ cup chopped fresh mint
¼ cup dried shredded, unsweetened coconut (optionally toasted)
¼ cup plus 1 tablespoon water
1 tablespoon peeled and minced fresh ginger
2½ tablespoons freshly squeezed lime juice
¾ teaspoon seeded and diced jalapeño or other hot pepper
½ teaspoon raw apple cider vinegar or coconut vinegar (see Chef’s Note)
1 teaspoon ground cumin
1 teaspoon fennel seeds (optional)
½ teaspoon ground coriander
¼ teaspoon Salt-Free Seasoning, or to taste (optional)
Chef’s Note: Coconut vinegar is not the same as coconut aminos. Coconut vinegar is milder than white vinegar and has a gently tart flavor profile similar to Champagne vinegar.