Green Coconut Chutney

Serves 4-6

 

In India, no meal is complete without a chutney. There are hundreds of different recipes, for both fresh and cooked versions. Chutneys based on coconut are more common in the south, fruit chutneys in the north and west.

Handful of fresh cilantro leaves
Handful of fresh mint leaves
1 garlic clove
1-inch piece fresh ginger, peeled and coarsely chopped
2 greenThai or serrano chilies
2 cups shredded, dried coconut
juice of 2 limes
Water as needed
1 teaspoon sugar
1 teaspoon salt

In a food processor, blend the cilantro, mint, garlic, ginger, chilies, coconut, and lime juice until they form a paste. Add just enough water to make a moist (but not wet) chutney. Mix in the sugar and salt.

If you make this in advance, the coconut will absorb the water, so simply add more water to get the desired consistency before serving.

 

Buy the Book!

 

World Food Café
Global Global Vegetarian Cooking
by Chris & Carolyn Caldicott
Soma Books, 2001
$28.00, 192 pages
Recipe reprinted by permission.

 

World Food Café

• About the Book

Recipes

• Eggplant in Date Sauce
• Green Coconut Chutney
• Potato Bondas
• Rose Water Rice

 

---

Cookbook Profile Archive

 

This page created January 2002

---

The Global Gourmet^®
Main Page

 

Memorial Day Recipes

Tweet  

 

Search this site:

Advanced Search
Recent Searches

---

Departments

Kate's Global Kitchen
Kate's Books
Cookbook Profiles
Global Destinations
Holiday & Party Recipes
I Love Desserts
On Wine
Shopping

 New Green Basics
 Cooking with Kids

Archives
Conversions, Charts
   & Substitutions
Search

About the
Global Gourmet^®
   Contact Info
   Advertising
   Feedback
   Privacy Statement

Best Selling Cookbooks

Blood, Bones & Butter
Cook's Illustrated Cookbook
Essential Pepin
Smokin' with Myron Mixon
Momofuku Milk Bar
Oxford Companion to Beer
Plenty
Vegan Bite By Bite
Happy Herbivore Cookbook
Peas and Thank You
Blood, Bones & Butter
Cook's Illustrated Cookbook
Essential Pepin
Smokin' with Myron Mixon
Momofuku Milk Bar
Oxford Companion to Beer
Plenty
Vegan Bite By Bite
Happy Herbivore Cookbook
Peas and Thank You
Around My French Table
Nordic Cuisine
Chewy Gooey Cookies
Meat: Kitchen Education
Everyday Family Dinners
New York Times Cookbook
Fried Chicken & Champagne
Food Styling
Flying Pans Two Chefs
Asian Palate
Cooking of Ireland
Wedding Cakes
Lowcountry Cooking
My Sweet Mexico
Sarabeth's Bakery
Sommelier
Bottega
Heart of Artichoke
Cook Italy
Oaxaca al Gusto
Stir-Frying
Jam Cookbook
Tartine Bread
Jewish Food
Good Meat
Ham
Pig
Empires of Food
Four Fish
Peace Meals

 
 
.

Copyright © 1994-2012,
Forkmedia LLC

 

---