Coconut Cilantro Chutney

Coconut Cilantro Chutney (photo by recipe author)

Servings: 1/4 cup
Preparation Time: 10 minutes

• 3 tablespoons unsweetened shredded coconut
• 1/3 cup fresh organic cilantro chopped (weighed approximately 0.80 oz)
• 1/8 teaspoon Himalayan pink salt
• 1 green Thai chili pepper
• 1/4 teaspoon chopped ginger
• 1 teaspoon organic cumin seeds
• 1/4 cup water
• 1 teaspoon lemon juice

Pulse all of the ingredients in a food processor, except water and lemon juice. Add water as necessary to get the desired consistency. Pulse again. Remove in a serving bowl. Finally add the lemon juice over chutney and mix well.

Serve fresh. Can be enjoyed with tortilla chips or used like pesto in a sandwich. This chutney can be stored in an airtight container for up to a week in the refrigerator.

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