Cilantro Coconut Chutney

Posted by: EatFree

>> Gluten-Free, Vegan, Vegetarian

This chutney combines some classic Indian flavors-ginger, chili, coconut, cilantro, fennel, and cardamom.  It goes well simply on buttered toast or could be used as a  dipping sauce for samosas.  Whisk in some oil and vinegar and you’ll also get a really flavorful salad dressing!


  • 1 tablespoon oil
  • 1 teaspoon fennel seeds
  • 2 cardamom pods
  • 1 teaspoon ginger, grated
  • 1 serrano, chopped or to taste
  • 1 teaspoon apple cider vinegar
  • 1/2 cup dried unsweetened coconut flakes
  • 1 teaspoon light muscavado sugar
  • 1/2 cup cilantro, loosely packed
  • salt to taste


  1. Heat oil.  Add fennel seeds and innards of cardamom pods.  When they pop, add ginger and serrano.  Stir for 10 seconds.  Add vinegar and stir again for another 10 seconds.
  2. Add coconut along with 1/2 cup of water, raw sugar, and salt.  Stir for 10 seconds.  Let cool.  Blend along with cilantro.  Add water as needed to reach desired consistency.  Enjoy!
This entry was posted on Friday, April 20th, 2012 at 2:13 pm and is filed under Gluten-Free, Vegan, Vegetarian. You can follow any responses to this entry through the RSS 2.0 feed. You can skip to the end and leave a response. Pinging is currently not allowed.

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