CORIANDER CHUTNEY

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Coriander Chutney image

Categories     Condiment/Spread     Ginger     Onion     No-Cook     Low Sodium     Coconut     Fall     Coriander     Gourmet

Yield Makes about 3 cups

Number Of Ingredients 7

8 cups firmly packed fresh coriander sprigs, washed well and spun dry
8 scallion greens, chopped coarse (about 1 cup)
2 2/3 cups sweetened flaked coconut (about 1 package), toasted lightly and cooled
4 fresh jalapeño chilies, seeded and chopped (wear rubber gloves)
6 tablespoons white-wine vinegar
1/4 cup grated peeled fresh gingerroot
1/2 cup vegetable oil

Steps:

  • In a food processor coarsely puree chutney ingredients in 2 batches. Chutney may be made 2 days ahead and chilled, covered. Bring chutney to cool room temperature before serving.

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