Cilantro Mint Chutney

Yield: 2 cup

1 cup chopped cilantro

1 cup mint leaves

1/2 cup baby spinach

3 garlic cloves

1/4 inch peeled ginger

3 tbsp coconut*

1 tsp cumin powder*

3 tbsp lemon juice

1 Serrano chile

1/4 cup olive oil*

Kosher salt*, to taste

Combine all ingredients except olive oil in a blender or mixer and pulse until broken down. Slowly pour oil until all ingredients are emulsified. Add more oil if necessary so that it reaches a smooth consistency. Season with kosher salt to taste. Keep sealed tightly in an airtight jar and keep refrigerated.

*available at Surfas Culinary District

Recipes courtesy of Chef Maxmilian Schlutz of Sessions West Coast Deli