Coriander Chutney

7 ingredients
3 steps

Ingredients

  • 8 cups firmly packed fresh coriander sprigs, washed well and spun dry
  • 8 scallion greens, chopped coarse (about 1 cup)
  • 2 2/3 cups sweetened flaked coconut (about 1 package), toasted lightly and cooled
  • 4 fresh jalapeno chilies, seeded and chopped (wear rubber gloves)
  • 6 tablespoons white-wine vinegar
  • 1/4 cup grated peeled fresh gingerroot
  • 1/2 cup vegetable oil

Directions

  1. 1
    In a food processor coarsely puree chutney ingredients in 2 batches.
  2. 2
    Chutney may be made 2 days ahead and chilled, covered.
  3. 3
    Bring chutney to cool room temperature before serving.

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