Crafted for Luna Hill Forest Garden by Chef Andrea Miller

Coconut-Chaya Chutney (vegan)

Yield: 1 cup

2 cups fresh chaya leaves, boiled and drained

1 jalapeño, rough chopped (seeds may be removed for less heat)

1/2 cup flaked coconut, unsweetened

1 lime, juiced

1 tablespoon honey

1/4 teaspoon ground cumin

Salt to taste

1/4 cup warm water

1. Place all the ingredients in a blender and puree until smooth, adding water as necessary.