Coconut Cilantro Chutney

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

  • Duration
  • Prep Time
  • 1 cup ServingsServings


  • 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