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Cilantro and Coconut Chutney

  • 3servings
  • 11minutes

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Source: www.cookingchanneltv.comReport recipe

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
VitaminsA, C
MineralsNatrium, Calcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 teaspoon ground coriander seeds

  2. 1 teaspoon ground cumin seeds

  3. 1 teaspoon ground fennel seeds

  4. 1/2 teaspoon ground cardamom seeds

  5. 2 cups fresh cilantro leaves, washed and roughly chopped

  6. 1/4 cup coconut milk

  7. 1/3 cup fresh coconut (or sweetened, shredded coconut)

  8. 1 teaspoon minced ginger

  9. 1 teaspoon sugar

  10. Pinch of salt

  11. 1 small green chili, minced

  12. 1 clove garlic , minced

  13. Juice of 1/2 lime

Instructions Jump to Ingredients ↑

  1. 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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