Cilantro, Mint, and Coconut Chutney

By Sumayya Usmani
August 17, 2015
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Cilantro, Mint, and Coconut Chutney

Author Notes: A versatile chutney, this can be used as a marinade for a barbecue chicken, used sparingly to dress a salad, or as a dipping sauce for a spicy samosa. One of my most favorite ways to use it is to make a two-layer sandwich using three slices of bread, one with butter and this chutney, another with pastrami.Sumayya Usmani

Makes: 1 cup

  • 1 bunch cilantro
  • 10 mint leaves
  • 1 green chile
  • 1 teaspoon dry-roasted cumin seeds
  • 2 tablespoons unsweetened, desiccated coconut
  • 1/2 teaspoon turmeric
  • 1 1/2 teaspoons brown sugar
  • 1 tablespoon fresh lemon juice
  • Salt, to taste
  1. Combine all ingredients in a blender with 1/4 cup of water until it reaches a smooth paste.
  2. Store in an airtight container in the refrigerator for 3 to 4 days.

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