Coconut Chutney

Makes: About 1 cup

Time: 10 minutes

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This fresh, chewy chutney goes well with just about any Indian-inspired rice dish. In a pinch, you can make it with ingredients from the pantry, and if you don’t have coconut, it’s equally interesting and delicious (and more colorful) when made with chopped carrots or beets.

• ½ cup shredded coconut
• 1 1-inch piece fresh ginger, chopped, or 1 teaspoon ground ginger
• 1 hot fresh green or red chile, or red chile flakes to taste
• ½ bunch fresh cilantro, leaves only
• ¼ teaspoon ground cumin
• 2 tablespoons fresh lime juice
• Salt

1. Put the coconut, ginger, chile, cilantro, and cumin in a food processor or blender and pulse until finely ground.
2. Add the lime juice and a pinch salt and pulse again, until nearly but not quite smooth. Taste and adjust the seasoning. Serve at room temperature. This is best enjoyed the day it is made.