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 my 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 jalapeño 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 jalapeño 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. Store in your refrigerator for up to a week.
Other raw recipes you might enjoy: