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Zesty Cilantro-Mint Chutney
Zesty Cilantro-Mint Chutney

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. 


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.

Mark Reinfeld
Mark Reinfeld

Chef Mark Reinfeld, a pioneer in the plant-based culinary world with over two decades of experience, is the driving force behind the Vegan Fusion Institute. An accomplished chef, educator, and advocate, he’s penned eight acclaimed books, including Vegan Fusion World Cuisine, celebrated as the Best Vegetarian Cookbook in the USA, with a foreword by Dr. Jane Goodall,. Mark’s culinary journey began with The Blossoming Lotus Restaurant, honored as Best Restaurant on Kaua’i.


Chef Mark offers virtual and in-person culinary trainings internationally, including his signature 4-Week Vegan Cooking Immersion. He also currently serves as Executive Chef for the North American Vegetarian Society’s Summerfest. As a trailblazer, he’s been inducted into the Vegan Hall of Fame and earned the prestigious Platinum Carrot Award. His consulting services benefit major names like Google, Whole Foods, and The Humane Society, promoting the art of plant-based cuisine for health, the environment, and a more peaceful world. Learn more at

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