RCI-SC.007.0298.001
Sri Lankan Coconut Cilantro Chutney
Sri Lankan Coconut Cilantro Chutney from the Recidemia collection
Prep25 min
Cook35 min
Total60 min
Servings4
Difficultyintermediate
Ingredients
- Shredded coconut meat1 cupunsweetened
- Fresh cilantro leaves1/4 cupfinely chopped
- tbl fresh ginger1 unitminced
- paprika1 tspsweet
- 1/2 tsp
- cayenne pepper1/4 tspor red curry powder (Thai)
- 1/2 cup
- fresh lemon juice1 tspor lime
Method
1
Combine shredded coconut meat, finely chopped cilantro, minced ginger, sweet paprika, salt, and cayenne pepper in a mixing bowl.
2
Stir in the nonfat plain yogurt until all ingredients are evenly blended and the mixture reaches a smooth, paste-like consistency.
3
Add fresh lemon juice (or lime juice) and mix thoroughly to incorporate the citrus flavor throughout the chutney.
4
Taste and adjust seasoning as needed, adding more salt, cayenne pepper, or lemon juice according to preference.
5
Transfer the chutney to a serving bowl and chill for at least 15 minutes before serving to allow flavors to meld.