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coriander chutney with coconut and mint in pink bowl and on wooden spoon with fresh mint and coriander sprinkled around

Coriander Chutney

Robyn
Ready in five minutes, this fresh coriander and coconut chutney is a delicious accompaniment to curries, samosas, naan bread...and so much more!
5 from 2 votes
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Course chutneys, Dips | Sauces
Cuisine Indian
Servings 4 people
Calories 7 kcal

Ingredients
  

  • ½ bunch fresh coriander roughly chopped
  • ¼ bunch fresh mint (a handful) roughly chopped
  • ½ jalapeno roughly chopped
  • 1 cm fresh ginger grated
  • ½ teaspoon fennel seeds
  • ½ tablespoon unsweetened desiccated coconut
  • 1 tablespoon water
  • 1 tablespoon lemon juice
  • salt to taste

Instructions
 

  • Place all the ingredients in a mini chopped or and blender.
  • Blend until desired consistency. (I like mine with a little texture, but blend a but more to get a smooth chutney)
  • Season to taste.
  • Serve.
  • Keep, covered, in the fridge for up to 2 days.

Nutrition

Calories: 7kcalCarbohydrates: 1gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 1mgFiber: 1gSugar: 1gVitamin A: 86IUVitamin C: 4mgCalcium: 3mgIron: 1mg
Keyword cilantro coconut chutney, coriander coconut chutney, green chutney

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