Coconut Cilantro Chutney

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I’m sorry, I’m sorry, I’m sorry. I left you hanging yesterday with only a page number for this amazing sauce to scoop up with your spicy green beans and brown basmati.

This fabulous Indian recipe is from Madhur Jaffrey’s World Vegetarian and can be found on page 663. It’s another mustard seed popper – I love that! I also love cilantro more than any other herb in the world, but have heard that some people don’t – I can’t imagine! This sauce is fresh and enormously flavorful and despite the fact that it has chiles in it, does not burn. In fact, it’s a great cool down accompaniment for spicy Indian dishes.

This recipe is so perfect that I do not improvise, but I do, of course, cut a few corners here and there. You know me.

Ms. Jaffrey states at the beginning of her recipe:

You may use 1 cup unsweetened dessicated coconut soaked in 3/4 cup of hot water for 30 minutes instead of fresh coconut, if you prefer. Use the soaking water as you grind.

First shortcut – I will absolutely use unsweetened dessicated coconut because I’ve lived in Latin America and I know how tricky it is to remove fresh coconut flesh.

Second shortcut – Put the coconut and water in a bowl and zap in the microwave for 2 minutes. While it’s cooling down, mix the other ingredients in the food processor or blender.

Coconut Cilantro Chutney Recipe

Ingredients:

1 cup unsweetened coconut

3/4 cup water

1 (1-inch) piece of fresh ginger

2 medium shallots

2 fresh serranos

3 cups (or two bunches) cilantro

1 tsp. salt

1 tsp. sugar

Juice of 1 lemon

2 tsp. peanut oil

1/2 tsp. whole brown mustard seeds

Directions:

Heat coconut with water in a microwave for two minutes. Let it sit until you mix all the other ingredients. In the food processor, pulse to chop the ginger, serrano peppers and shallots. Next add the cilantro and pulse. Scrape down the sides if you need. Add salt, sugar and lemon juice. Process until everything is chopped and starting to create a paste. Add the coconut and blend again. If it seems dry, you can add a drizzle of water.

In a saute pan heat the oil and add the mustard seeds. When they start popping, pour the oil and seeds into the coconut chutney and mix again. This chutney is served cold, so should be chilled in the refrigerator. According to Ms. Jaffrey, it should last 3 to 4 days and can also be frozen. Oh, heavenly deliciousness!

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