Vegan Mint Chutney, Healthy and Nut free

Most store bought mint chutney either have peanuts or preservatives.Few brands have yogurt as an ingredient. Some are frozen and none of these appeal to me.
Chutney is a spicy condiment, kinda thick sauce or relish usually freshly ground with herbs or fruits like mango.
Chutneys should be made fresh and their shelf life is about a week in an airtight glass jar in the refrigerator.
Mint and cilantro are my favorite herbs for a chutney to help me with my last minute bento like grilled veggies sandwich with mint chutney or pilaf.

2 cups fresh spearmint leaves washed
1/2 cup fresh cilantro washed
1/2 lemon sized tamarind or juice of half lemon
1 jalapeño
1 tsp cumin
1 tsp sesame seeds
1 tsp coconut oil
Optional 1/2 tsp natural sea salt
1/3 cup water

In a small saucepan, warm the oil and toast the cumin and sesame.  Roast the jalapeño too.

In a blender, combine the mint, tamarind, the spices and jalapeño with the oil and blend with 1/3 cup water. Once smooth, add the cilantro,sea salt and blend.

Store the chutney in an airtight glass jar and refrigerate.

If you are using the chutney for a platter or snack, you could add grated coconut 3 tbsp, either fresh or dessicated.  But shelf life is 3 days refrigerated.

You could add a tbsp roasted peanuts instead of sesame seeds.