Chutney – Bon Appetit

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Servings: 8 Difficulty: Advanced
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A vibrant, tangy chutney blending fresh coconut, tart apples, and spicy chilies for a bold flavor punch.
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This refreshing chutney is a perfect balance of sweet, savory, and spicy. It features the rich creaminess of fresh coconut meat, the bright acidity of Granny Smith apples, and a gentle heat from serrano or jalape&# 195;±o chilies. The addition of toasted cumin seeds and fresh cilantro adds depth and an herbal finish. This versatile condiment pairs beautifully with grilled meats, Indian curries, or as a topping for tacos and burgers. ItâÂÂs quick to prepare using a food processor, making it an easy weeknight addition. The flavors meld nicely, so it can be made ahead of time to allow the spices to fully infuse the mixture. Serve at room temperature for the best aroma and taste.

Chutney - Bon Appetit recipe image
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Chutney – Bon Appetit

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 8 Calories: 167.9

Description

This refreshing chutney is a perfect balance of sweet, savory, and spicy. It features the rich creaminess of fresh coconut meat, the bright acidity of Granny Smith apples, and a gentle heat from serrano or jalape&# 195;±o chilies. The addition of toasted cumin seeds and fresh cilantro adds depth and an herbal finish. This versatile condiment pairs beautifully with grilled meats, Indian curries, or as a topping for tacos and burgers. ItâÂÂs quick to prepare using a food processor, making it an easy weeknight addition. The flavors meld nicely, so it can be made ahead of time to allow the spices to fully infuse the mixture. Serve at room temperature for the best aroma and taste.

Ingredients

Directions

  1. Preheat the oven to 375ðF (191ðC).
  2. Drain the liquid from the fresh coconut and place it on a baking sheet.
  3. Bake the coconut until the shell begins to crack, about 30 minutes.
  4. Remove from oven and let cool slightly, then tap the shell with a hammer or heavy utensil to crack it open.
  5. Pry the white coconut meat away from the shell; use a paring knife if necessary to release stubborn pieces.
  6. Peel away the brown skin from the coconut meat using a paring knife, if desired.
  7. Rinse the coconut meat briefly to remove any debris and pat dry.
  8. Coarsely chop the coconut in a food processor until you have 3/4 cup; reserve the remaining coconut for another use.
  9. Heat a small skillet over medium heat and add the cumin seeds.
  10. Toast the cumin seeds, stirring constantly, until fragrant, about 3 minutes. Do not let them burn.
  11. Transfer the toasted seeds to a plate to cool, then finely grind them in a spice grinder or mortar and pestle.
  12. Core the apples and cut them into 1/2-inch pieces.
  13. Place the apple pieces in a medium bowl and toss with the fresh lemon juice to coat.
  14. Combine the 3/4 cup chopped coconut, ground cumin, apples, cilantro, chilies, and any remaining ingredients in the food processor.
  15. Pulse the mixture until finely chopped but still textured, not pureed.
  16. Transfer to a serving bowl. The chutney can be covered and refrigerated for up to 1 day.
  17. Bring to room temperature before serving for the best flavor.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 167.9kcal
% Daily Value *
Total Fat 9.1g14%
Saturated Fat 6.8g34%
Cholesterol 0.0mg0%
Sodium 12.4mg1%
Total Carbohydrate 23.8g8%
Dietary Fiber 5.6g23%
Sugars 15.4g
Protein 1.9g4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: chutney, coconut, apple, spicy, condiment, cilantro, cumin, fresh, granny smith, jalapeno, lemon, serrano, vegan, side dish, topping, tangy, herbaceous, quick meal, food processor, grilling
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