Delicious Living, July 2017, p. 41
½ bunch fresh cilantro leaves
1 ½ cups loosely packed fresh mint leaves
¼ cup shredded, unsweetened coconut
Juice of 1 ½ limes
2 tablespoons grated fresh ginger
½ teaspoon Himalayan pink mineral salt
¼ teaspoon freshly ground black pepper
Rinse and pick through cilantro and mint leaves,
discarding any long or tough stems.
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| You haven't even done much yet and it already smells amazing. |
Roughly chop cilantro and mint leaves; add to a high-speed blender, along with coconut, lime juice, ginger, salt and pepper.
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| Beautiful! |
Blend thoroughly until chutney reaches your desired consistency.
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| It doesn't get very moist. Just make sure it's chopped up into nice little smithereens. |
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| You can use it as a condiment/dip for whatever you want. We put it on steak and it was delicious. |
My Rating: 4/5 "Loved this. Obviously it's a condiment so it's not at its best by itself (although I had a pretty good time eating the last bits of it out of the bowl with a spoon). It is, however, a wonderfully fresh and tangy accent to something bready or meaty or otherwise savory."
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