We had SUCH great feedback from last week’s Korean Pancakes recipe! Lots of readers wrote in about how delicious their pancakes came out, and many were grateful it was both a gluten-free and vegan recipe. I heard you guys, so I’ll try to include more GF/vegan recipes as we go along. So here we go with new chutney recipe!

This week’s featured recipe, cilantro coconut chutney, is such a fantastic and versatile sauce. It’s quick and easy, only contains 5 ingredients, and is also GLUTEN-FREE & VEGAN!

Cilantro Coconut Chutney Recipe

  • Juice of 1 Lemon
  • 1/2 bunch cilantro (about 1 cup packed)
  • 2/3 cup grated coconut (dried or fresh)
  • 1 tbsp white balsamic vinegar (optional)
  • Add enough water to make a good consistency (about 1/3 cup), then blend together and add salt & pepper to taste.

Note: If you love ginger, feel free to add a 1/2 inch piece of peeled, chopped ginger before blending.

Easy enough, right? You can use this as a chutney (dipping sauce) for your Korean Pancakes (my fave) or with scrambled eggs, nachos (I use organic tortillas and goat cheese), drizzled over roasted veggies, or simply scoop it up with crackers or gluten-free toast.

Remember cilantro (coriander) is a potent detox herb and helps to remove heavy metals from the body. Check out my other recipe for a detoxifying Cilantro Pesto that is also super healthy (and GF and vegan!) I also have lots more gut-friendly recipes available on my blog.

I’d love to hear what you pair this chutney with, or if you made any modifications. Drop a comment below if you give this a try…