YIELD: 1/2 cup TIME: 5 mins
I like my food to be flavorful. So, I came up with this dairy-free version of the usual cilantro chutney. I eat it with EVERYTHING. I use it as a salad dressing for those days that lemon juice and salt/pepper are just not enough. I eat my kebabs, shawarma rolls, my mashed potatoes and even my salmon with this chutney. Give it a try and I bet it will become your go-to sauce as well.
1 1/2 bunches cilantro, stems trimmed
1 jalapeno & 1 serrano for extra heat
1 garlic clove
2 TBSP coconut Cream
2-5 TBSP organic unsweetened coconut milk
(more until desired consistency is achieved)
1/2 tsp Himalayan sea salt
splash lemon juice
Add all ingredients into chopper and blend. Add additional liquid to achieve desired consistency.
To make your own coconut cream, refrigerate a can/jar of coconut milk for at least 2 hours. The cream will rise to the top and harden. I usually remove the cream and store in a glass jar separately.