COCONUT-CILANTRO CHUTNEY
This condiment, bright in color and flavor, takes just minutes to make. It combines sweet coconut, peppery cilantro, and a bit of chile heat to create a chutney worthy of pairing with our Shrimp Masala.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 1 cup
Number Of Ingredients 5
Steps:
- Pulse coconut, cilantro, chile, and coconut milk or water in a food processor to desired consistency. Squeeze lime over chutney.
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Kelvin Klein
[email protected]I love this chutney! It's so versatile and can be used as a dipping sauce, marinade, or condiment.
Joe KER
[email protected]This chutney is a great way to add some flavor to your meals without adding a lot of calories.
homraj neupane
[email protected]I've never made chutney before, but this recipe was so easy to follow. I'm definitely going to make it again.
Chandan Bhai
[email protected]This chutney is a great addition to any Indian meal.
Bang Jago
[email protected]I love the green color of this chutney. It's so vibrant and beautiful.
Melessa Clopton
[email protected]This chutney is a great way to use up leftover coconut milk.
oyunaa lut
[email protected]I love this chutney! It's the perfect balance of sweet, sour, and spicy.
alfalah market
[email protected]This chutney is so easy to make and it's always a hit with my family and friends.
precious murray
[email protected]I love the combination of coconut and cilantro in this chutney. It's so refreshing and flavorful.
Ahmad Ghuman
[email protected]This chutney is a great way to add some brightness and flavor to your meals. I especially love it with grilled shrimp or fish.
Funny by Sunny
[email protected]I've never had coconut chutney before, but this recipe was so easy to follow and the results were amazing! The chutney is creamy, tangy, and has a slight sweetness to it.
Kayes Chowdhury
[email protected]This chutney is so flavorful and versatile! I love using it as a dipping sauce for samosas and pakoras, or as a topping for grilled chicken or fish.