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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 3 |
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Ingredients:
8 cups firmly packed fresh coriander sprigs, washed well and spun dry |
8 scallion greens, chopped coarse (about 1 cup) |
2 2/3 cups sweetened flaked coconut (about 1 package), toasted lightly and cooled |
4 fresh jalapeño chilies, seeded and chopped (wear rubber gloves) |
6 tablespoons white-wine vinegar |
1/4 cup grated peeled fresh gingerroot |
1/2 cup vegetable oil |
Directions:
1. In a food processor coarsely puree chutney ingredients in 2 batches. Chutney may be made 2 days ahead and chilled, covered. Bring chutney to cool room temperature before serving.
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