I made this chutney to go with Shrimp Tandoori. Chutney is a condiment typically used in South Asian dishes. It can be fresh or made made of preserves. It can be spicy or sweet and vary in texture, coarse or fine, wet or dry. This chutney is a little spicy and very fragrant. It leans to be more coarse and dry than other chutneys I’ve tried.
1 1/2 cups grated unsweetened coconut
1 tablespoon cumin
1 clove of garlic
1 1/2 tablespoons fresh minced ginger
1 1/2 cups cilantro
3 tablespoons olive oil
1 1/2 cups water as needed to blend
Wash and roughly chop the cilantro. Place into a food processor or blender. Peel and dice the ginger. Add diced ginger and garlic.
Squeeze the fresh lemon juice in. Be sure to remove the seeds.
Add in the grated coconut.
Don’t forget the cumin!
Add the olive oil and few tablespoons of water. Begin to pulse in the food processor. As it mixes, add more water and scrape down sides until fully combined. This may take a few minutes to get the consistency you desire.
As you mix, you’ll notice an awesome fragrance as the ingredients combine!
Big thanks to Caroline Lomax for helping out with one!
Add this chutney to rice, shrimp or eat it with Naan.
This one will definitely be making more regular appearances in my cooking rotation.