Registered Dietitian Huma Chaudhry
Coconut
&
Herb
Chutney
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If you aren't familiar, chutneys are a condiment popularly eaten in South Asian countries like Pakistan and India. They are made from a blend of a variety of ingredients such as herbs, spices, fruits, and vegetables. Chutney's are commonly used to brighten, flavor, or compliment certain flavors in dishes. Looking back at my favorite childhood memories, I remember always helping my mom stir up some deliciously fragrant homemade chutneys every weekend. I would always be her little helper grinding herbs and spices away with my mini stone mortar and pestle. Now, I can clearly understand where my love for chutneys comes from. If you take a peek inside my fridge, you can come across sweet, savory, and spicy chutneys to pair with any dish possible. This Coconut & Herb Chutney I am sharing here immensely freshens and brightens up any dish it is paired with. This chutney can be either be made using a food processor or if you have a little time on your hands, grab a stone mortar and pestle and get to grindin'!
Coconut & Herb Chutney Recipe
Serving: Makes about 3/4 cup
Prep Time: 10 minutes
Cook Time: None
Total Time: 10 minutes
Ingredients:
-
1 large bunch of cilantro, chopped (stems & leaves)
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2 tbsp. unsweetened coconut flakes
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1 small serrano pepper, chopped
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2 tbsp. freshly squeezed lemon juice
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1-inch piece of ginger
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pinch of salt
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1 tsp. cumin seeds
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1/2 tsp. chili powder
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1 tsp. honey
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2 tbsp. water
Directions:
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Blend all the ingredients together. You can add in a little water while blending to smoothen.
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Pour into a dish and sprinkle over some more coconut flakes for garnish.
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Enjoy as a dip, drizzle onto roasted veggies, toss into a pasta salad, spread onto a piece of toast or crackers & more!
Recipe Notes:
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Store in a glass jar with the lid on for about a week in the fridge or a couple months in the freezer.