Minted Coconut Chutney

  • Active Time 10m
  • Total Time 10m

Serves 8

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
  • Salt


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 All rights reserved.

RecID 5774

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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