Friday, July 31, 2009

Raw Cilantro Lime Chutney


We had a cooler evening yesterday, perfect for Indian food I thought. I made up a double batch of the Lentil and Spinach Dal recipe from our cookbook along with two different curries. One was a potato chickpea curry and the other was a patty pan squash curry. We served everything over brown basmati rice. With all of the cooked food I like to serve something raw that will help digest the meal.

I began making this raw cilantro lime chutney a year or two ago. The flavors were inspired from a chutney served at this wonderful Indian restaurant adjacent to the Kirkland PCC (Seattle area). Tom and I used to occasionally dine there years ago while we were attending Bastyr University.

My children don't eat the chutney, it's just too spicy for them, though they always love the dal and curries I serve it with! We hope you enjoy this too!


Raw Cilantro Lime Chutney

Serve this chutney with a spicy lentil dal or curried vegetable dish. You can use my measurements below or just toss the ingredients into the food processor with wild abandon and see what comes of it. Most likely it will be delicious, this is how I do it anyways! :)

2 large jalapeno peppers, seeded
2-inch piece of peeled ginger
4 large cloves of garlic
zest from 1 large lime
1/2 teaspoon sea salt

2 large bunches cilantro (stems and leaves)
juice from 1 large lime
1/2 cup shredded coconut

Place the jalapeno peppers, ginger, garlic, lime zest, and salt into a food processor fitted with the "s" blade and process until minced. Add the remaining ingredients and pulse until combined.
Source: www.glutenfreewholefoods.blogspot.com


Other raw recipes you might enjoy:


8 comments:

  1. The vegetable curry with chickpeas in your book is one of my favorites. I made it with potatoes, green beans,snap peas and zucchini a week or two ago and I couldn't get enough of it. I will definitely try the chutney since we have quite a bit of cilantro growing in our garden right now.

    I like any/all of the nutritional tidbits that you offer--eating something raw with a lot of cooked food is a good reminder.

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  2. Thanks Jennifer, your version of the curry sounds delicious. The chickpea curry I made the other night was a tomato based curry not coconut. I think both are probably equally good with this chutney.

    Happy Summer! -Ali :)

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  3. This looks really yummy. I love both cilantro and limes so this would be great. I can't handle too much spiciness so I would probably use less jalepenos. And my husband doesn't like coconut but maybe he wouldn't notice. I might use ground almonds in place of the coconut.

    Thanks for the yummy recipe!

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  4. Sarah - Ground almonds sound like a nice addition (maybe soaked overnight) though the coconut doesn't come through too strongly. Enjoy! :)

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  5. I'm with the kids on the spiciness, so I'd have to modify a bit, but it sounds and looks great, Ali. :-)

    Shirley

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  6. Ali,

    We made your chutney yesterday evening for dinner along with a quick vegetable tofu curry I whipped up. Let me say, AMAZING! Please keep these types of recipes coming! This wasn't nearly as spicy as I thought it would be. I used three small jalapeno peppers and one serrano, otherwise I followed your recipe as best as possible.

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  7. Shirley - Maybe just one pepper for you instead of two would work, huh? It's nice and refreshing for summer eating! :)

    David - Thanks for the feedback. I think since this is a condiment and not the main part of the meal, the spiciness just blends in and balances other flavors. Glad to hear you two enjoyed it! :)

    -Ali

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  8. Love this recipe! I made it to go with Indian style veggie burgers and we all loved it.

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Thanks, and as always, Happy Cooking! Ali & Tom