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Epicurious

Coriander Chutney

3.3

(2)

Recipe information

  • Yield

    Makes about 3 cups

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 jalapeño chilies, seeded and chopped (wear rubber gloves)
6 tablespoons white-wine vinegar
1/4 cup grated peeled fresh gingerroot
1/2 cup vegetable oil

Preparation

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

TagsSpreadsGingerHerbs & SpicesOnionRoot VegetableVegetableNo-CookLow SodiumCoconutFruitFallGourmet
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