Cilantro Coconut Chutney
This recipe comes from Janice D'Souza, who grew up in the Manglorean Catholic community of South India. See the notes regarding shortcuts and ingredient sources. This chutney can go on any foods you like. She says it will keep about a week in the refrigerator after assembly. See other recipes in Janice D'souza's Mangalorean meal from Kentucky ingredients here.
A fistful of fresh cilantro
2 - 3 inches fresh ginger root
4 cloves of garlic
1 cup shredded fresh coconut
A jalapeño pepper or green Asian chili peppers, optional
Salt and black pepper to taste
Blend all together in a blender until shredded fairly fine, but not too soft.
- Sources of freshly grated coconut: For people not in the habit of extracting shredded flesh from a fresh coconut, Janice recommends buying frozen shredded coconut from any Indian grocery.
- For people in a hurry, Indian groceries also sell small jars of ginger paste, garlic paste, or a blend of the two that includes twice as much garlic as ginger, by volume. All these work well in this recipe. After opening, the jars of garlic and ginger pastes will keep several weeks in the refrigerator.
- Janice's mother, who doesn't like food waste, uses green stalks of vegetables like Malabar spinach or kale instead of or in addition to the cilantro.
- Consider this recipe a set of suggestions, and vary as needed. Janice says this set of ingredients makes a coconut-heavy chutney; you might prefer letting another ingredient be the star.