Farm to Table Quick Breads + Pizzas

Cilantro Coconut Chutney

3/4 cup shredded coconut
1 cup boiling water
3 cups cilantro
leaves and stems
1/2 cup mint leaves
3 Tbs lime juice
freshly squeezed
1 clove garlic
roughly chopped
1 piece ginger
approx. 1", peeled and roughly chopped
1 serrano chili
seeded and roughly chopped
1 tsp honey
preferably raw
3/4 tsp sea salt
1/4 cup extra virgin olive oil
Chutneys of countless varieties are a key element in a classic Indian meal. This recipe features cilantro, an herb which supports the detoxification of mercury from the body. Pair this chutney with socca bread, for a delicious snack.
Place coconut in a small bowl and cover with boiling water; set aside for 15 minutes or until rehydrated and softened. Pour into a strainer to drain, reserving soaking liquid. Set aside to cool completely.
Add cilantro, mint, lime juice, garlic, ginger, chili, honey, salt, and drained coconut to a food processor and blend until finely ground, scraping sides as necessary. While the motor is running, drizzle in olive oil and blend until combined. Add 1/4 cup + 1 Tbs reserved coconut soaking liquid and blend until smooth, adding more liquid to get desired consistency. Serve immediately or store in a jar in the fridge for up to four days.
source: Amy Chaplin, At Home in the Whole Food Kitchen