My there were a lot of words beginning with “C” for such a short post…
You may have noticed that CookingUpTheCure (CUTC – pronounced Cutsie! yeah, I know but I can’t resist..) has a new look. I’ve switched to the new theme called Sundance.
My Chiropractor encouraged me to transition this blog to a “.com” site, so I wanted to give the blog a cleaner, leaner and more professional look while I ponder the pros and cons of a transition. I hope this new theme accomplished that!
Do you think it would be a good move? I’d love to hear your opinion or experience. I don’t want to lost the interactive nature, since I get such good questions and ideas from you all!
One of my sweet 30-something nephews came over for lunch today. (Since I am the youngest of 7, and arrived 8 years after my closest sibling, I have older nephews and nieces).
We hadn’t really visited for some time since he lives an hour away. We caught each other up on news over chicken tacos, chicken Thai curry, whole wheat couscous, kale salad and spinach flat bread (I like eclectic meals).
I realized that I didn’t have a chutney to serve, since most are so full of sugar I rarely buy them. Then I came this recipe…funny how my thoughts often trigger an unexpected but related event.
Next time I will have some of this on hand to serve. It’s goes very well with fish too, and takes just minutes to whip up.
Coconut Cilantro Chutney Recipe
- 3/4 c. shredded unsweetened Coconut
- 3/4 c. fresh organic Cilantro, coarsely chopped
- 1 small seeded organic Serrano chili, quartered
- 1/2 c. light coconut milk (or green tea)
- Juice of 1/2 organic Lime
- dash of Sea Salt
Place all but Lime juice in blender, or food processor, and pulse until consistency is almost smooth.
Pour into a bowl and mix in lime juice. Taste and adjust seasoning.
As a variation you may add 1 clove of garlic to veggies, or a 1/2 inch slice of ginger.
Makes about 1 cup of chutney.
~ āp kā khānā svādiṣṭa ho! ♥