coriander-chutney-15394.json

{
    "directions": [
        "In a food processor coarsely puree chutney ingredients in 2 batches. Chutney may be made 2 days ahead and chilled, covered. Bring chutney to cool room temperature before serving."
    ],
    "ingredients": [
        "8 cups firmly packed fresh coriander sprigs, washed well and spun dry",
        "8 scallion greens, chopped coarse (about 1 cup)",
        "2 2/3 cups sweetened flaked coconut (about 1 package), toasted lightly and cooled",
        "4 fresh jalape\u00f1o chilies, seeded and chopped (wear rubber gloves)",
        "6 tablespoons white-wine vinegar",
        "1/4 cup grated peeled fresh gingerroot",
        "1/2 cup vegetable oil"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Condiment/Spread",
        "Ginger",
        "Onion",
        "No-Cook",
        "Low Sodium",
        "Coconut",
        "Fall",
        "Coriander",
        "Gourmet"
    ],
    "title": "Coriander Chutney",
    "url": "http://www.epicurious.com/recipes/food/views/coriander-chutney-15394"
}