Recipe courtesy of Bal Arneson
Episode: From the Pantry
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Cilantro and Coconut Chutney
Total:
11 min
Prep:
10 min
Cook:
1 min
Yield:
3/4 cup
Level:
Easy
Total:
11 min
Prep:
10 min
Cook:
1 min
Yield:
3/4 cup
Level:
Easy

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.

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