Cilantro-Coconut Chutney

Name: Cilantro-Coconut Chutney
Yield: 2/3 cup (serving size: 2 1/2 tablespoons)
Ingredients: 1 cup fresh cilantro leaves; 1/3 cup shredded sweetened coconut; 1/4 cup water; 2 tablespoons lime juice; 1 tablespoon minced seeded jalapeño pepper; 1 teaspoon minced peeled gingerroot; 2 teaspoons curry powder; 1/8 teaspoon salt; 1 garlic clove, minced

1 Review

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Yield

2/3 cup (serving size: 2 1/2 tablespoons)

Ingredients

1 cup fresh cilantro leaves
1/3 cup shredded sweetened coconut
1/4 cup water
2 tablespoons lime juice
1 tablespoon minced seeded jalapeño pepper
1 teaspoon minced peeled gingerroot
2 teaspoons curry powder
1/8 teaspoon salt
1 garlic clove, minced

How to Make It

Place all ingredients in a food processor, and process until smooth.

Ratings & Reviews

Doxytoo's Review

2009-04-30T17:11:43-04:00 Doxytoo

First off, I wouldn't call this a chutney. It's more of a sauce really. Secondly, while very good, it came in for quite a few changes. Instead of 2 teaspoons of curry powder, I used 1/2 teaspoon and 1/2 teaspoon of ground coriander. That left me a sauce with a good, but not overwhelming curry flavor. I upped the salt to 1/4 teaspoon and added the same amount of black pepper. As it stood, the sauce was very, very thin. I used a blender instead of a food processor, and found it really needed the addition of a tablespoon of olive oil to give it any kind of body. This was served with the recommended soy-salmon and was extremely tasty, but I'm pretty sure I wouldn't make it again without the above tweaks.

Cilantro-Coconut Chutney

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Nutritional Information