This thick condiment is wonderful with anything. Try it with fish, lamb, or beef. Or use as a dip for anything that is crunchy. (Try it with red pepper strips, apple slices, cucumber slices or spears, or Flackers flax seed crackers.)
Here is an appetizer or dessert idea: Try serving with simple fruit “kabobs” made with small pieces of pineapple, red seedless grapes, and apple chucks dipped in lemon water so they don’t brown. String the fruit pieces on toothpicks, offering the chutney on the side. This is a good picnic food. I like it as a snack while preparing dinner.
Fresh Coconut Chutney
1 lime, juiced (or more to taste)
2 cups washed cilantro leaves, loosely packed (1.5 oz.)
1-2 fresh or frozen red cayenne pepper(s), seeded and chopped
1 1-inch piece fresh ginger root, peeled and minced (or juiced with a garlic press)
1 small-medium Gala or Fuji apple, quartered, cored, and roughly cut up, or crushed pineapple, drained (a generous 1/2 C)
1 scant cup fresh or thawed frozen shredded coconut (available in Indian Market freezer section)
¼ tsp. Mineral salt, optional
1 tsp. honey or 1 T dextrose, optional (only if too tart or using as a dessert)
- Combine the ingredients in a food processor fitted with a steel knife or a blender. Process until ingredients make a textured paste.
- Taste for seasoning and adjust as desired.
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