Cilantro-Coconut Chutney
The coconut milk in this chutney lends it a rich creaminess, and the ginger and jalapeño give it some punch.
Ingredients
- 1/2 cup unsweetened shredded coconut
- 1/2 cup brown sesame seeds
- 2 tbs. brown mustard seeds
- 2 tbs. ground coriander
- 1 jalapeño, seeded and chopped
- 2 tbs. peeled and sliced fresh ginger
- 2 cups cilantro, leaves and tender stems
- 1 tbs. lemon juice
- 3 tbs. brown sugar
- 1 tsp. sea salt
- 1/2 cup coconut milk
Directions
STEP 1
Heat a small sauté pan over medium-high heat. Add the coconut and toast until golden, about three to five minutes, stirring frequently. Transfer to a food processor.
STEP 2
In the same pan, toast the sesame seeds until fragrant and golden brown, about three minutes, stirring frequently. Transfer to the food processor and process with the coconut until finely ground.
STEP 3
In the same pan, toast the mustard seeds until fragrant, about three minutes, stirring frequently. Add the ground coriander and toast for a few seconds, then immediately transfer the toasted spices to the processor with the coconut mixture. Process to grind the mustard.
STEP 4
Add the jalapeño, ginger, and cilantro, and process until mixed. Add the lemon juice, brown sugar, salt, and coconut milk, and process until smooth.
Photography by: Andrea D’Agosto; Prop Styling: Alicia Buszczak; Food Styling: Paul Jackman
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Robin Asbell is a Minneapolis-based recipe developer and cookbook author.
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