Coconut Cilantro Chutney

June 27, 2012 Hoda

Coconut Cilantro Chutney Recipe

3/4 c. shredded unsweetened Coconut
3/4 c. fresh organic Cilantro, coarsely chopped
1 small seeded organic Serrano chili, quartered
1/2 c. light coconut milk (or green tea)
Juice of 1/2 organic Lime
dash of Sea Salt

Place all but Lime juice in blender, or food processor, and pulse until consistency is almost smooth.

Pour into a bowl and mix in lime juice. Taste and adjust seasoning.

As a variation you may add 1 clove of garlic to veggies, or a 1/2 inch slice of ginger.

Makes about 1 cup of chutney.

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