Low-Oxalate Fresh Coconut Chutney

(from greenfood’s recipe box)

This thick condiment is wonderful with anything. Try it with fish, lamb, or beef. Or use as a dip for anything that is crunchy. (Try it with red pepper strips, apple slices, cucumber slices or spears, or Flackers flax seed crackers.)

Source: Sally K Norton

Cook time: 15 minutes
Serves 8 people

Categories: Sauces

Ingredients

  • 1 lime, juiced (or more to taste)
  • 2 cups washed cilantro leaves, loosely packed (1.5 oz.)
  • 1-2 fresh or frozen red cayenne pepper(s), seeded and chopped
  • 1 1-inch piece fresh ginger root, peeled and minced (or juiced with a garlic press)
  • 1 small-medium Gala or Fuji apple, quartered, cored, and roughly cut up, or crushed pineapple, drained (a generous 1/2 C)
  • 1 scant cup fresh or thawed frozen shredded coconut (available in Indian Market freezer section)
  • 1/4 tsp. Mineral salt, optional
  • 1 tsp. honey or 1 T dextrose, optional (only if too tart or using as a dessert)

Directions

  1. Combine the ingredients in a food processor fitted with a steel knife or a blender. Process until ingredients make a textured paste.
  2. Taste for seasoning and adjust as desired.

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