Coriander & Coconut Chutney
This Coriander & Coconut Chutney recipe came from an Ayurvedic cooking class I took several years ago. It is loaded with fresh, bold taste that brings out the best in Indian dishes. You can really fire it up with hot peppers for a spicy kick or tame it down with smooth coconut. I make one batch fairly mild, scoop some out and add fiery peppers and more lemon juice to the rest. It keeps really well in the fridge, makes a great dip with pita or rice crackers and also freezes well. Use it to slather on fish before grilling too.
Coriander & Coconut Chutney
Prep
Total
Yield 1 /2 cup
Add more or less peppers to taste. You can add extra coconut and coconut milk or water for a smoother consistency to slather on fish or use as a sauce.
Ingredients
- 1 very large bunch Cilantro, rinsed
- 1 inch piece of fresh Ginger, peeled and sliced
- 2 cloves Garlic, peeled
- juice of 1 Lemon
- 1/2-1 cup shredded real Coconut (not sweetened)
- 1 Jalapeño or other hot Pepper, chopped (add to taste, leave seeds in for more hot)
- generous squeeze Honey
- 1 teaspoon Sea Salt
- water or coconut water or milk ( to regulate consistency)
Instructions
- Put everything in the Vita Mix or Food Processor and whirl it up
- Add water to reach the consistency you like
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