Recipe courtesy of Bal Arneson

Cilantro and Coconut Chutney

  • Level: Easy
  • Total: 11 min
  • Prep: 10 min
  • Cook: 1 min
  • Yield: 3/4 cup
Save Recipe

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

  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.

Refried Bean Pakoras with Cilantro and Coconut Chutney