Fresh Coconut Chutney

This creamy chutney adds brightness to any Indian recipe, and is especially tasty on a lamb curry.


Makes about 3/4 cup
Total preparation time: 15 minutes

  • 1 jalapeño pepper, seeded and chopped
  • 1/2-inch piece of peeled gingerroot
  • 5 whole blanched almonds or cashews
  • 2 tbs. water
  • 1 tbs. fresh lime juice
  • 3 tbs. fresh mint leaves, tightly packed
  • 1/2 cup grated fresh coconut (or frozen)

Blend all ingredients together in a blender until smooth, scraping down sides to blend thoroughly. Add a pinch of salt to season.

Cilantro-Mint Chutney

From the June 2012 issue, “Cooking With Spinach.”

Makes about 1½ cups 

  • 1 small jalapeño, about 2 tbs., coarsely chopped
  • 2 garlic cloves
  • ½ yellow onion, about ½ cup, coarsely chopped
  • 1-inch chunk fresh gingerroot, coarsely chopped
  • 1 tomato, coarsely chopped
  • 1 cup cilantro, coarsely chopped
  • ¼ cup mint leaves, coarsely chopped
  • Salt to taste

Blend all ingredients together in a blender until smooth. Store in the refrigerator until ready to serve.

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