Spicy Coriander Coconut Green Chutney

🧂 Ingredients

• 2 bunches cilantro

  (about 2½ cups, gently packed)
• ½ cup coconut milk

  (substitute coconut cream for richer sauce, or yogurt for a tangier one)
• ¼ cup lime juice

  (substitute lemon juice)
• 2 large jalapeno or Serrano peppers

  see notes
• 3 cloves garlic
• 1 tsp kosher salt
• 1 tsp ground coriander seed
• ¾ tsp ground cumin seed

Instructions

• 1 Wash the cilantro and pat it dry. Trim the coarse stems and discard any yellow
  or wilted leaves.
• 2 Roughly chop the cilantro leaves and finer stems (especially if you are using a
  regular blender or food processor. You can skip this if you are using a Vitamix
  or other high-powered blender).
• 3 Peel and roughly chop the garlic cloves. Trim the jalapeno stems, and roughly
  chop the peppers. Remove the seeds and white membrane for a milder sauce, and
  leave them for a spicier one.
• 4 Puree the garlic cloves and hot peppers along with the lime juice, salt, spices,
  and just enough of the coconut milk to make a smooth puree.
• 5 Add the chopped cilantro and more coconut milk. Pulse the blender, and then
  puree until it is as chunky or smooth as you would like. Adjust seasoning if
  needed.
• 6 Cover and refrigerate for up to a week, or portion and freeze for up to 6
  months. I portion this in ice cube trays and thaw as needed.

Nutrition Info