Green Chile Chutney (Ann Hall) 2 cups cilantro stems and leaves (about one average bunch), cut into 2 inch lengths 6 green cayenne or other hot chiles, stemmed and unseeded, cut into 2 inch pieces 8 cloves garlic 2 inch piece fresh ginger, scraped of peel and cut into fourths 1 cup fresh or frozen grated fresh coconut 1 teaspoon cumin seeds, lightly crushed in a mortar or spice grinder 3 Tbsp freshly squeezed lime juice (about two limes) 1 teaspoon sea salt Assemble a food processor with the metal blade. With machine running, drop garlic cloves and ginger pieces into feed tube. Immediately drop green chile pieces into feed tube. Process until finely chopped. Stop machine. Scrape out the resulting green paste into a medium bowl. Add the crushed cumin seeds, coconut, lime juice and sea salt. Combine thoroughly. Taste for seasoning and add more sea salt to your own taste. *Delicious stuffed into whole mild fish and then roasted in 400 degree oven about 20 minutes. Serve additional fresh chutney on the side. **Also delicious roasted on eggplant. Halve small Asian eggplant (left unpeeled); brush extra virgin olive oil on both sides. Dot with green chile chutney. Roast in 400 degree oven about 20 minutes.
Posted on: Sat, 29 Jun 2013 21:32:03 +0000
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