Coconut Cilantro Chutney

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.

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You’ll need:
1 1/2 cups grated unsweetened coconut
1 lemon
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

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Wash and roughly chop the cilantro. Place into a food processor or blender. Peel and dice the ginger. Add diced ginger and garlic.

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Squeeze the fresh lemon juice in. Be sure to remove the seeds.

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Add in the grated coconut.

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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.

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As you mix, you’ll notice an awesome fragrance as the ingredients combine!

Big thanks to Caroline Lomax for helping out with one!

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Add this chutney to rice, shrimp or eat it with Naan.

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This one will definitely be making more regular appearances in my cooking rotation.

Enjoy!

Black Bean and Corn Salsa

I took this over to our friends’ house for a football watching party this weekend. It’s a great (and healthy!) way to change it up from regular salsa.

1 can of black beans

1 can of corn

1 small red onion

1 small jalapeno

Minced garlic

Cilantro

Lime

Cumin

Salt

Rinse black beans and corn in a colander. Set on paper towel to dry off a little bit.

Wash cilantro and jalapeno and pat dry with paper towel.

Cut stems off of cilantro and chop cilantro.

Cut top off of jalapeno and remove seeds.

Mince jalapeno. I only used half the jalapeno or else you might scare off some guests with the heat.

Chop red onion. Use your own discretion on how much to add.

Mix all together in a bowl. Add a spoonful of minced garlic.

Add a few shakes of cumin and salt to taste.

Squeeze fresh lime juice on top and mix again.

Place the salsa in your favorite serving bowl and serve with tortilla chips! This also goes great as a dressing for tacos and salads. I use the leftovers and make little quesadillas too. Yum!