• Email
  • Pin It

Coconut Cilantro Chutney


Contributed by:

Coconut Cilantro Chutney


0 comments | Leave Comment

1 Star2 Star3 Star4 Star5 Star (0 Rating)
Loading ... Loading ...


Coconut Cilantro Chutney

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


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


1 cup


  • 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


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


About Chef Laura Frankel


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

Leave a Reply

Log in or Join For Free or leave a reply as a guest

Your email address will not be published. Required fields are marked *


You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

  Notify me of follow-up comments by email

Posted in