Minted Coconut Chutney
- Active Time 10m
- Total Time 10m
Use this chutney to dress up any leftover grilled meat or chicken.
- 1 1/2 ounces fresh mint leaves
- 1 medium onion, cut into fourths
- 1 ounce flaked unsweetened coconut
- 1/4 teaspoon black mustard seeds (optional)
- 1/4 cup white wine vinegar
- 2 tablespoons sugar
Finely chop the mint 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, 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.
Recipe reprinted by permission of Cooking.com. All rights reserved.
nutrition information per serving
35 calories; 1g total fat; 0mg cholesterol; 2mg sodium; 6g carbohydrates; 0g fiber; 0g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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