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Coconut Cilantro Chutney
This chutnye is almost like a flavorful aioli, I like to serve it with my short rib kreplach.
- Duration
- Prep Time
- 1 cup ServingsServings
Ingredients
- 1 bunch cilantro
- 1/2 cup shredded coconut (not sweetened)
- 1/4 cup toasted cashews
- 1 egg yolk
- 1 tablespoon fresh lime juice
- 3/4 cup neutral flavored oil (I like canola oil)
- Kosher salt and pepper
Preparation
1 Place the cilantro, coconut, cashews, egg yolk and lime juice in a blender or food processor.
2 With the motor running, add the oil drop by drop until a thick sauce forms.
3 Season with salt and pepper.
4 The sauce can be stored, covered, in the refrigerator for up to 5 days.
As seen in Joy of Kosher with Jamie Geller Magazine (Late Winter 2013) - Subscribe Now
