Coconut

Cilantro, Mint, and Coconut Chutney

August 17, 2015
Author Notes

A versatile chutney, this can be used as a marinade for a barbecue chicken, used sparingly to dress a salad, or as a dipping sauce for a spicy samosa. One of my most favorite ways to use it is to make a two-layer sandwich using three slices of bread, one with butter and this chutney, another with pastrami. —Sumayya Usmani

  • Makes 1 cup
Ingredients
  • 1 bunch cilantro
  • 10 mint leaves
  • 1 green chile
  • 1 teaspoon dry-roasted cumin seeds
  • 2 tablespoons unsweetened, desiccated coconut
  • 1/2 teaspoon turmeric
  • 1 1/2 teaspoons brown sugar
  • 1 tablespoon fresh lemon juice
  • Salt, to taste
In This Recipe
Directions
  1. Combine all ingredients in a blender with 1/4 cup of water until it reaches a smooth paste.
  2. Store in an airtight container in the refrigerator for 3 to 4 days.

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Sumayya is a food writer and cookery teacher who grew up in Pakistan, but has now found home in Glasgow. Sumayya is passionate about sharing the flavours of her homeland with a view to highlight Pakistani cuisine as a distinct one. The author or two cookbooks: Summers Under The Tamarind Tree (Frances Lincoln) and Mountain Berries and Desert Spice (Frances Lincoln, out April 2017), her writing reminisces about food and memories growing up in Pakistan. She writes for many publications, appears on television, and co-presents BBC Kitchen Cafe weekly, on BBC Radio Scotland.