This healthy, flavorful sauce dresses up any protein.
For this sauce, Brooklyn-based recipe developer Ali Slagle took inspiration from the fragrant chutneys of South India. The condiment traditionally features fresh grated coconut, but if you can’t find it, Slagle recommends rehydrating dried grated coconut in hot water. The steeping water is then repurposed to thin out the texture of the chutney. Mint and ginger add aromatics to the sauce and have soothing digestive properties. Serve the chutney with grilled fish, chickpeas, curries, and kebabs.
Ingredients
Directions
Step 1
If using dried coconut, soak it in 1 cup of boiling water until softened, about 15 minutes. Then, drain the coconut, reserving the water.
Step 2
Transfer the coconut, ginger, garlic, serrano, and ¼ teaspoon salt to a blender and process until combined. Add the cilantro, mint, and lemon juice and blend until smooth. Then, gradually add water or the coconut steeping water as needed to smooth out the sauce and reach desired consistency (it should be thick but spoonable). Season to taste with pepper and additional salt. Store chutney in the refrigerator for up to three days.