Recipe courtesy of Bal Arneson

Cilantro and Coconut Chutney

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