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Coconut Cilantro Chutney

 

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Coconut Cilantro Chutney
 

 

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Recipe

Coconut Cilantro Chutney

This chutnye is almost like a flavorful aioli, I like to serve it with my short rib kreplach.

Times

  • Prep Time : 10 min
  • Ready Time : 10 min

Servings

1 cup

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

Directions

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

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About Chef Laura Frankel

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I am a chef, restauranteur, cookbook author and mother, you can find out more about me on my blog: ChefLaurasKosher.com

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