Zesty

I love this homemade zesty vegan cilantro coconut chutney because it adds a bright and fresh zing to vegetables, rice, or a combination of these! It’s vegan, simple, quick, and super easy to make. I enjoy combining this with quinoa + basmati rice, carrots or cabbage to create a delightful meal. Vibrant cilantro, lime juice, coconut milk, sweet medjool dates and ginger are the main flavors in this fresh chutney. The cooling coconut milk adds fat and flavor balancing out the other tastes in this recipe. See recipe below…

First, I begin with an Ayurveda practice before cooking that I love, helping to keep past, present, or future worries and thoughts from being cooked in or stirred into the food. To ground me into the moment before gathering the ingredients. I close my eyes and take a few deep belly breaths. Then, gather all the ingredients and wash my hands.

De-stemmed cilantro

Now, I wash and de-stem the cilantro, then weigh it.

Diced dates, lime, and de-stemmed cilantro.

Next, I pit and dice the dates.

Then, grate and weigh the ginger. Weigh and portion the coconut milk. And, juice the lime.

Finally, I add all the ingredients into a blender. Blending for 60 seconds, then tasting, and adding more salt and pepper if needed. Blending again to incorporate for about 30 seconds. Repeating the second step if needed. Now jar and refrigerate to enjoy within 7 days.

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Recipe

Serving 8 oz

Prep : 10 min

Make : 5 min

Total : 15 min

Mise en Place : vegetables, herbs, cutting board, knife, blender, evoo, salt and pepper, scale, grater/microplane, small plate and bowl, hand juicer (optional), coconut milk, strainer.

Zesty Cilantro Coconut Chutney

• 1 bunch / 1.65 oz Cilantro, rinsed and de-stemmed

• 1.5oz / 2 Medjool dates, pitted, diced

• 1tsp / 0.14 oz Ginger, peeled, finely grated/minced

• 1/2 C / 4oz Full Fat Coconut Milk

• 0.5 oz Lime juice / Juice of 1 Lime

• 1oz / 2 TBS EVOO

• 1/8 tsp Pepper

• 1/4 tsp Salt

Directions

1. First, wash and de-stem the cilantro, then weigh it.

2. Next, pit and dice the dates.

3. Then, grate and weigh the ginger. Portion/weigh the coconut milk. And, juice the lime.

4. Now, add all the ingredients into a blender. Blending for 60 seconds, then tasting, and adding more salt and pepper here if needed. Blending again to incorporate for about 30 seconds. Repeating the second and third steps if needed.

5. Finally, jar and refrigerate to enjoy within 7 days.

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