Coconut-Garlic Chutney--Lively and Tempting

Coconut-Garlic Chutney

Coconut-Garlic Chutney--Lively and Tempting

by Victoria Challancin

Recently, I cooked an Indian dinner for friends.  This chutney, which I learned to make from an Indian colleague at Bahrain University, just had to be a part of the meal.  Easy to prepare, pretty (what a color!), and delicious.  A bit different for most palates, it never fails to entice.  I can't tell you how many times I have shared this recipe--and now I am sharing it with you!

Coconut-Garlic Chutney

(Recipe by Victoria Challancin)

9 medium green jalapeño or serrano chiles, seeds removed, destemmed, and deveined

6 large garlic cloves

2 cups dried coconut

Enough water to make blending easy

Salt, to taste

Place ingredients in a food process and puree to desired consistency (I like this a bit chunky).  

Note:  Obviously, you can adjust the heat and the amount of garlic to suit your taste.  Don't use red chiles as they will make it chutney brown--I just had a pretty one on top for color and to shot my guests that this was a spicy dish!

This product from Costco works well with Indian food as well--Mango, Pomegranate, and Chipotle Chile Sauce.

Victoria Challancin

Flavors of the Sun Cooking School

San Miguel de Allende, México

©Victoria Challancin.   All Rights Reserved.

Recipes are meant to be shared--my photos aren't.

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