Name: Coriander Chutney
Yield: Makes about 3 cups
Ingredients: 8 cups firmly packed fresh coriander sprigs, washed well and spun dry; 8 scallion greens, chopped coarse (about 1 cup); 2 2/3 cups sweetened flaked coconut (about 1 package), toasted lightly and cooled; 4 fresh jalapeño chilies, seeded and chopped (wear rubber gloves); 6 tablespoons white-wine vinegar; 1/4 cup grated peeled fresh gingerroot; 1/2 cup vegetable oil

Recipe information

Yield
Makes about 3 cups

Ingredients

8 cups firmly packed fresh coriander sprigs, washed well and spun dry

8 scallion greens, chopped coarse (about 1 cup)

2 2/3 cups sweetened flaked coconut (about 1 package), toasted lightly and cooled

4 fresh jalapeño chilies, seeded and chopped (wear rubber gloves)

6 tablespoons white-wine vinegar

1/4 cup grated peeled fresh gingerroot

1/2 cup vegetable oil

Preparation

In a food processor coarsely puree chutney ingredients in 2 batches. Chutney may be made 2 days ahead and chilled, covered. Bring chutney to cool room temperature before serving.

TagsSpreads Ginger Herbs & Spices Onion Root Vegetable Vegetable No-Cook Low Sodium Coconut Fruit Fall Gourmet

Recipe notes

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