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) 

1. Combine all of the ingredients in a blender and blend until smooth. Add small amounts of water, if necessary, to reach desired consistency.

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.