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.
Thanks!
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