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Cilantro and Coconut Chutney
Recipe courtesy Bal Arneson
- Total Time:
- 11 min
- Prep:
- 10 min |
- Inactive Prep:
- -- |
- Cook:
- 1 min
- Level:
- Easy
- Yield:
- 3/4 cup
Ingredients
- 1 teaspoon ground coriander seeds
- 1 teaspoon ground cumin seeds
- 1 teaspoon ground fennel seeds
- 1/2 teaspoon ground cardamom seeds
- 2 cups fresh cilantro leaves, washed and roughly chopped
- 1/4 cup coconut milk
- 1/3 cup fresh coconut (or sweetened, shredded coconut)
- 1 teaspoon minced ginger
- 1 teaspoon sugar
- Pinch of salt
- 1 small green chili, minced
- 1 clove garlic, minced
- Juice of 1/2 lime
Directions
Heat a skillet over medium-low heat and toast the coriander, cumin, fennel and cardamom seeds until very aromatic, about 1 minute. Put into a blender along with the cilantro, coconut milk, fresh coconut, ginger, sugar, salt, chili, garlic, and lime juice, and pulse until smooth and well blended.
© Recipe courtesy Bal Arneson