Cilantro Coconut Chutney

March 22, 2014
  • Makes approximately 2 cups
  • 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
In This Recipe
  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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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.