Coconut Chutney

Sauces

May 4, 2020

MAKES: About 1 cup

TIME: 10 minutes

This fresh, chewy chutney goes well with just about any Indian-inspired rice dish and is not only exotic but could barely be any easier. In a pinch, you can make it with ingredients from the pantry, and if you don't have coconut, it's equally interesting and delicious (and more colorful) with chopped carrots or beets.

1/2 cup shredded coconut

1 inch ginger, peeled and chopped, or 1 teaspoon ground

1 hot fresh green or red chile or hot red pepper flakes to taste

1/2 bunch cilantro, leaves only

1/4 teaspoon ground cumin

2 tablespoons freshly squeezed lime juice

Salt

Put the coconut, ginger, chile, cilantro, and cumin in a food processor or blender and pulse until finely ground.

Add the lime juice and a pinch of salt and pulse again, until nearly but not quite smooth; taste, adjust the seasoning, and serve at room temperature.

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