Coconut

Cilantro Coconut Chutney

by:
March 22, 2014
4
2 Ratings
Cilantro Coconut Chutney
  • Makes approximately 2 cups
What You'll Need
Ingredients
  • 6 ounces fresh coconut, grated or chopped
  • 1 bunch cilantro
  • 2 tablespoons lime juice
  • 2 green Thai chili peppers
  • 1 inch ginger root, peeled and grated
  • 1/2 teaspoon kosher sea salt
  • 3/4 cup water
Directions
  1. Place all the ingredients in a food processor fitted with the blade attachment.
  2. Place the lid and pulse until the ingredients are completely combined in a smooth paste. You might need to occasionally stir the ingredients. You can also add a little more water to thin the chutney out, but remember to taste and adjust the salt and lime juice quantities, if necessary.
  3. Transfer to a serving dish and let it sit for at least 30 minutes in the refrigerator for the flavors to come together. Serve fresh. To store, refrigerate the chutney in an airtight container for up to a week. It can also be frozen for up to 3 weeks in a freezer-safe airtight container; just thaw it completely before serving, but do not microwave.
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  • Satya Ramnarain
    Satya Ramnarain
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    bryan
  • Anne Parr
    Anne Parr
  • Ritarod1947
    Ritarod1947
Nik Sharma
Nik Sharma is a molecular biologist turned cookbook author and food photographer who writes a monthly column for Serious Eats and the San Francisco Chronicle and is a contributor to the New York Times. His first cookbook, Season: Big Flavors, Beautiful Food, was a finalist for a James Beard Foundation award and an International Association of Culinary Professionals award. Nik resides in Los Angeles, California and writes the award-winning blog, A Brown Table. Nik's new book, The Flavor Equation will be released in October 2020.

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11 Reviews

Ritarod1947
Ritarod1947 October 29, 2018
At every party we’ve served Chutney sandwiches that go well with drinks - this was my late mom’s (Juliana) Recipe and it is just awesome

in blender - add a bunch of (clean washed) fresh coriander leaves with tender stems, 1/2 bunch of washed mint leaves, 1/2 cup fresh or sweetened (Baker’s) coconut, 2 Tablespoons each of almonds and golden raisins, 5 green chilies (Serrano) or to your taste, 1/2 tsp salt, 1/2 tsp sugar, 1/2 tsp roasted ground cumin, 1/2 tsp of black pepper powder, (fresh onion, ginger and garlic 1/4 tsp) optional, Grind with lemon juice and/or tamarind jc. To make a smooth paste. Store in jar.

Mix with softened butter all or portion of the Chutney to apply on good white bread - cut into finger size and serve
 
janet
janet September 20, 2015
Have an excess of fresh coconut and decided to try this. Worked beautifully. Did not roast the coconut though I may try that in the future. Like the touch of ginger and the lime flavor. Thank you for the inspiration.
 
Satya R.
Satya R. June 21, 2015
The way we make this in the Caribbean is to roast the coconut first, and skip the lime juice
 
bryan
bryan December 30, 2014
I really hate to rip on a recipe since these are community offerings and all, but good god this chutney's awful. It tastes like what it is: raw coconut in spicy water. I have been thinking on how the recipe might be improved and so far I've got squat. Mango? I don't know. Raw coconut is a tough one.
 
Satya R.
Satya R. June 21, 2015
You should try roasting the coconut, try some thyme, and lessen the lemon juice. You should use the hard coconut flesh, it should come out as a dry paste.
 
Naomi
Naomi May 15, 2014
What do you serve this with?
 
mc
mc April 25, 2014
sorry - are you meant to remove the cilantro leaves or leave the stems on?
 
Anne P.
Anne P. May 4, 2014
Remove the larger bottom stems, but the smaller ones work great.
 
jbouchon
jbouchon April 22, 2014
this looks good!
 
alaparc
alaparc April 18, 2014
could you use dried unsweetened coconut instead of fresh?
 
Can't L.
Can't L. April 22, 2014
I make a similar chutney with coconut, and I would not suggest using dry coconut. Frozen shredded one is perfectly fine. You will find it in frozen section of Indian/Asian grocery stores.