Coconut-Ginger Chutney
Ingredients
- 4 small chile peppers (such as Thai bird)
- 10 fresh curry leaves
- ½ cup cilantro leaves
- 1 cup fresh coconut, off the shell, cut into 2” pieces (If the skin can be removed it is preferable, but it can be a difficult task); or use frozen grated coconut
- 3" piece of fresh ginger, cut into 1” slices
- 14 oz can of coconut milk
- 1 tsp lemon juice
- ½ tsp salt
* Coconut Oil-Ginger-Mustard Seed Mixture
- 2 tbsp whole mustard seeds
- 2 tbsp coconut oil
- 1 tsp ginger, minced
Special Equipment
- blender
How-to
Prepare Coconut Oil-Ginger-Mustard Seed Mixture
- In a small, sauté pan or sauce pan over medium-high heat, add coconut oil, and heat until the oil looks rippled
- Add minced ginger and mustard seeds. Turn off and remove from heat
- Set aside and let cool
Blend Chutney & Add Coconut Oil-Ginger-Mustard Seed Mixture
- In a blender, add all remaining ingredients. Blend 3-4 minutes until almost pureed. Remove to a bowl, and stir in the coconut oil-ginger-mustard seed mixture
- Serve with dosas, samosas or naan
Note: Sauce will stay fresh 1-2 days in the refrigerator.