Cookstr.com

Coconut Chutney

Updated February 23, 2016
This image courtesy of Joseph DeLeo

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.

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

CostModerate

Total Timeunder 30 minutes

Make Ahead RecipeYes

Kid FriendlyYes

One Pot MealYes

Equipmentfood processor

Five Ingredients or LessYes

Moodadventurous

Taste and Texturespiced, sweet

Type of DishCondiments

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

Instructions

  1. 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.

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