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Spring is here! Get ready for picnic season with these easy, seasonal favorites.

Minted Coconut Chutney

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Source: The Barbecue Cookbook

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Active Time:  10 Minutes
Total Time:  10 Minutes
Yield:  Serves 8

When serving Indian food, it is always nice to serve a variety of chutneys, and this one is delicious. Also, you can use this chutney to dress up any leftover grilled meat or chicken. Serve with a simple salad dressed with a quick-mix vinaigrette.

RECIPE INGREDIENTS

1 1/2 oz fresh mint leaves

1 medium onion, cut into fourths

1 oz. flaked unsweetened coconut

1/4 teaspoon black mustard seeds (optional)

1/4 cup white wine vinegar

2 tablespoons sugar

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DIRECTIONS

Chop the mint finely in a food processor. Remove and set aside. Place the onion quarters in the food processor and chop to a smooth paste. Add the coconut, the mustard seeds (if using), white wine vinegar, sugar, and salt to taste. Process until well mixed. Spoon into a serving bowl and stir in the mint.

Nutrition Facts per Serving
Yield: Yield: Serves 8

Calories:

Fat. Total:

% Cal. from Fat:

26%

Carbohydrates, Total:

Sodium:

2mg

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