One of my sweet 30-something nephews came over for lunch today. We hadn't really visited for some time since he lives an hour away. We caught each other up on news over chicken tacos, chicken Thai curry, whole wheat couscous, kale salad and spinach flat bread (I like eclectic meals).
I realized that I didn't have a chutney to serve, since most are so full of sugar I rarely buy them. I came across this recipe... It goes very well with fish too, and takes just minutes to whip up.
Coconut Cilantro Chutney Recipe
- 3/4 c. shredded unsweetened Coconut
- 3/4 c. fresh organic Cilantro, coarsely chopped
- 1 small seeded organic Serrano chili, quartered
- 1/2 c. light coconut milk (or green tea)
- Juice of 1/2 organic Lime
- dash of Sea Salt
Place all but Lime juice in blender, or food processor, and pulse until consistency is almost smooth.
Pour into a bowl and mix in lime juice. Taste and adjust seasoning.
As a variation you may add 1 clove of garlic to veggies, or a 1/2 inch slice of ginger.
Makes about 1 cup of chutney.
~ āp kā khānā svādiṣṭa ho! ♥