Cilantro and Coconut Chutney Recipe

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Ready in: < 30 minutes
recipe difficulty 3/5

Difficulty: 3 (1=easiest :: hardest=5)

Serves/Makes: 1 cup

Ingredients:
1 large bunch cilantro
1 teaspoon cumin seeds
1 jalapeño, quartered lengthwise, seeded and deveined
OR
2 serrano chiles, quartered lengthwise, seeded and deveined
1/2 teaspoon kosher salt PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
1/8 teaspoon kosher salt
3/4 teaspoon sugar
1/2 cup canned unsweetened coconut milk
1 tablespoon fresh lime juice
1 teaspoon white wine vinegar
2 tablespoons shredded coconut

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Directions:

Cut the tough stems off the cilantro at the point where the leaves begin, and discard. Wash the cilantro sprigs and dry well in a salad spinner. Coarsely chop them and set aside.

In a small heavy skillet, toast the cumin seeds over low heat, stirring, until fragrant and slightly darkened. Crush the seeds in a mortar and pestle, or place on a cutting board and crush with the side of a chef's knife.

In a food processor, combine the jalapeño, cilantro, cumin seeds, salt and sugar; pulse until chopped medium fine, about 1 minute. Add the coconut milk, lime juice and vinegar; process to a medium purée. Scrape into a bowl, stir in the coconut and serve.

Nutrition information per 2 tablespoons: Calories50; Carbohydrates3 g; Protein1 g; Fat4 g; including sat. fat4 g; Cholesterol0 mg; Sodium140 mg; Calciummg; Dietary fiber1 g

This recipe from CDKitchen for Cilantro and Coconut Chutney serves/makes 1 cup