Mint Coconut Chutney

Chutneys are usually meant to be eaten as accompaniments with snacks or meals.  We love them on toast, with rice, on top of meats or veggies, and especially with our favorite Stuffed Mushrooms! They are delicious with nearly anything. 

makes ~1.5 cups


1 large bunch of cilantro

2 cups loosely packed mint leaves

½ granny smith apple, unpeeled, cored and chopped

1 serrano pepper, stem removed

½ cup (50 g) peanuts, roasted

1 cup (100 g) coconut grated or chopped

juice from one lemon

½ cup coconut water or plain water

1 tsp salt 

2-3 T water to move in blender


  1. Rinse the cilantro and mint in cold water. Shake of excess water and discard the bottom 4 inches cilantro stems and pull the mint leaves off the stems. Core and slice the apple but do not peel. 
  2. Place the sliced apple, serrano pepper, peanuts, coconut, lemon juice, ½ cup of water and 1 tsp salt in a blender. 
  3. Blend, beginning at low speed and slowly increasing speed to high, until mostly smooth. Add the cilantro and mint leaves, ½ bunch at a time, until the mixture is a grainy but smooth blend. Add 2-3 Tbsp of water if mixture is not moving in blender.
  4. Chill and keep in the refrigerator until ready to serve. 

ideas / variations

  • This chutney works great as a dip and sandwich spread. Try topping it with fresh cherry tomatoes and apricots!
  • Use as a marinade: Combine with olive oil and spread on a piece of fish or thin pieces of chicken breast. Grill or bake in the oven. To keep the flavors bright, add it during the last 3-4 minutes of cooking.