← Back to Search Results
Indian
Coconut Chutney

Photo by: Joseph De Leo
Comments: 0
 

Recipe

One of the secrets to making a single ingredient like shrimp exciting and varied is to serve it with a variety of sauces and condiments. To dramatize this effect, use an assortment of different bowls or buy a thali. A thali is a tray with little metal cups that line its perimeter and is also the name of a kind of Indian dinner where five, seven, or even more dishes are served at the same time. In principle one is supposed to work around the circle, sampling flavors, and end with a sweet, but it’s more fun to go back and forth and experience different juxtapositions. This dish can be made with fresh or dried coconut; getting the flesh out of a coconut is somewhat of an ordeal, but a satisfying one. For the recipe given here, the coconut is puréed, so don’t worry about grating it. Just cut it into manageable pieces—about 1 inch on each side. When grated, a coconut yields about 3 cups—more than you’ll usually need—but it freezes well. This recipe is inspired by one in Madhur Jaffrey’s excellent book Flavors of India.

Yield: 2 cups sauce (enough for about 12 servings—extra sauce freezes well)

Ingredients

  • 2 cups fresh coconut pieces or 2 cups dried, grated unsweetened coconut
  • 1 large bunch cilantro, large stems removed
  • One 1-inch piece fresh ginger, peeled and grated fine
  • 2 cloves garlic, minced and crushed to a paste with the side of a chef’s knife
  • 3 jalapeno chiles, stemmed, seeded, and minced
  • 3 tablespoons fresh lemon juice
  • 2 teaspoons ground coriander
  • ½ teaspoon ground cloves
  • ½ teaspoon ground cinnamon
  • 2 teaspoons sugar
  • One 14-ounce can unsweetened coconut milk
  • 1 medium red onion, chopped fine
  • Salt to taste

Directions

If you’re using fresh coconut chunks, purée/chop them in a food processor. Combine the chopped or grated coconut with the cilantro, ginger, garlic, chiles, lemon juice, spices, and sugar in a blender and add the coconut milk. Purée for 3 minutes on high speed. Work the mixture through a coarse strainer or food mill to extract the liquid. Discard the solids that don’t go through. Combine with the onion and season with salt to taste.


© 2007 James Peterson
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 12 servings and includes 1/8 teaspoon of added salt.

114kcal (6%)
17mg (2%)
6mg (10%)
14mcg RAE (0%)
163mg
22mg
1g
2g
2g
6g
0mg (0%)
33mg (1%)
9g (47%)
11g (16%)
1mg (8%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Discover Related Recipes

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

david-burkes-new-american-classics David Burke's New American ...
by David Burke, Judith Choate
fresh-from-the-farmers-market-year-round-recipes-for-the-pick-of-the-crop Fresh from the Farmers' Mar...
by Janet Fletcher
west-coast-cooking West Coast Cooking
by Greg Atkinson
david-rosengarten-entertains-fabulous-parties-for-food-lovers David Rosengarten Entertain...
by David Rosengarten
usa-cookbook U.S.A. Cookbook
by Sheila Lukins
allergy-free-desserts Allergy-Free Desserts
by Elizabeth Gordon
the-gourmet-cookbook The Gourmet Cookbook
by Ruth Reichl
the-country-cooking-of-ireland The Country Cooking of Ireland
by Colman Andrews
a-bakers-odyssey A Baker's Odyssey
by Andrew Schloss
secrets-of-slow-cooking-creating-extraordinary-food-with-your-slow-cooker Secrets of Slow Cooking: Cr...
by Liana Krissoff
cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
lidias-italy Lidia's Italy
by Lidia Bastianich
raos-cookbook Rao's Cookbook
by Frank Pellegrino
desserts-4-today Desserts 4 Today
by Abby Dodge
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?