I love Indian spices. Growing up, I had friends whose families would make fresh naan in an outdoor clay oven paired with hot Tandoori chicken on special occasions. Those were great days, and even today, I still probably don’t appreciate the homemade Indian food I was exposed to at a young age. Indian spice blends are mysterious, often smokey, yet surprisingly freshly colorful when paired to lime and cilantro.
I tried my hand at making coconut chutney in the Nutribullet. Overall, I layered in all of the ingredients with the most solid ingredients on the bottom. Halfway through blending, I decided to add more water for a smoother consistent texture. Overall, the Nutribullet macerated the coconut well leaving a creamy texture with bits of coconut. I paired the coconut chutney with sweet potato wedges I broiled in the oven that I dusted with garam masala. This is is one dipping sauce that I had to go back for seconds and thirds and THEN scoured the refrigerator what else I could dip in it once I polished off the sweet potatoes…
Ingredients
- ½ cup of shredded coconut
- 4 sprigs of cilantro including stems
- ½ cup of coconut milk
- 3 tbs of water
- 1 tsp olive oil
- 1 tsp grated ginger
- 1 glove of garlic
- Juice of 1 lime
- 1 tsp coriander
- 1 tsp cumin
- 1 tsp fennel
- ¼ tsp cardamom
- 1 green chile
- pinch of salt
- pinch of pepper
Instructions
- Place all ingredients in the Nutribullet starting with the coconut. Blend until creamy.
