Recipe courtesy of Bal Arneson
Episode: From the Pantry
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.

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Refried Bean Pakoras with Cilantro and Coconut Chutney

Recipe courtesy of Bal Arneson

On TV

So Much Pretty Food Here