Cilantro Coconut Chutney recipe (gluten-free, vegetarian)

Cilantro Coconut Chutney

Last week, my husband and I watched The Hundred-Foot Journey (Amazon), and since then I have been craving Indian food. Tikka and tandoori and curry. Bring it on.

So it was perfect timing when my mom told me about this bright green chutney she had just made, after finding the original recipe in an Indian cookbook. I expected it to be slightly bitter, tasting like herbs and spices. Instead it’s a blast of fresh flavors, cilantro and lemon and garlic. It’s slightly sweet with a hint of cashew and coconut, with a little heat from the jalapeno. My husband and I stood over the plate, hoovering it into our mouths as fast as we could.

Don’t let the chutney thing fool you. Call it a dip, spread, whatever floats your boat. It is delicious served as a dip for chips, crackers, or fresh vegetables. Or drizzle it over Roasted Vegetables. Spoon it on top of grilled fish or meat. I served it for dinner this week with bowls of quinoa and grilled chicken and vegetables. So good.

Celebrate spring with this bowl of bright green goodness!

Cilantro Coconut Chutney
yield: about 1 cup

1 bunch fresh cilantro leaves
1/2 c. fresh mint leaves
1/4 c. unsweetened, flaked coconut
1 t. finely grated ginger root
1 garlic clove, minced
1 jalapeno, seeded & minced (adjust to taste)
1/4 c. cashews
1/2 lemon, juiced
1 t. sugar (I used coconut sugar)
1/2 c. plain yogurt
salt to taste

1. Place all ingredients in a food processor and blend for 3-4 minutes until relatively smooth. Add salt to taste.
2. Pour into a bowl or jar, cover, and chill until ready to serve.

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I attempted cooking Indian food a handful of times in my own kitchen years ago, but I’m ready to give it another shot. After reading the reviews on a bunch of Indian cookbooks, I decided Entice with Spice: Easy Indian Recipes for Busy People by Shubhra Ramineni (Amazon) seemed the most interesting. The recipes sound delicious, and the reviews are positive (4.9 stars!).

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