Cilantro-Coconut Chutney

This recipe is by Olivia Tacelli, Arlington, MA, and is reprinted with permission from the current book, Taste Life! Organic Recipes, edited by Leslie Cerier. It’s available for $13.95 from:
Vital Health Publishing, P.O. Box 152, Ridgefield, CT 06877. Orders: 1-877-VIT-BOOK.
www.vitalhealth.net
E-mail: info@vitalhealth.net

[Vegan, wheat-free, corn-free]

Ingredients

• 2 cups cilantro, greens and stems, minced or processed in food processor
• 1 cup mint leaves, minced or processed in food processor
• 1 small onion, minced (¼ cup)
• 4 cloves garlic, minced
• 1 inch ginger, peeled and minced
• ½ cup coconut
• ½ cup walnuts
• 3 tablespoons rice syrup
• 1 or 2 jalapenos, minced (depending on how hot you like it)
• 1½ teaspoons salt
• 2 tablespoons safflower oil
• Optional: a bit of water

Directions

Blend all ingredients in a food processor, blender, or bowl.

Use water if needed to make the consistency smooth.

Makes about 2 cups.

---

Published in Health & Healing Wisdom
Summer 2003 | Volume 27, Number 2
Copyright © 2003 Price-Pottenger Nutrition Foundation, Inc.®
All Rights Reserved Worldwide