Fresh Green Chile Chutney Recipe

1. 1

   Place the coriander, chiles, garlic, and ginger in a food processor and process to a paste.

2. 2

   Add the coconut and process to incorporate.

3. 3

   Transfer to a bowl.

4. 4

   Briefly grind the cumin seeds with a mortar and a pestle or a spice/coffee grinder, not to a powder but to crush them a little, then add to the chile mixture.

5. 5

   Stir in the lime (or lemon) juice, sugar, and salt, then taste for salt and adjust as necessary.

6. 6

   Serve or use immediately, or refrigerate, covered, until ready to serve.

7. 7

   The chutney will keep for about 4 days in a well-sealed container in the refrigerator.

* Per serving · 4 servings · Values may vary.

No additional tips available.