Coriander Chutney Recipe
- 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
- 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.
