Coconut Chutney

by Dr. Ritamarie Loscalzo, MS, DC, CCN, DACBN

(inspired by the coconut chutney that my family’s favorite vegetarian Thai restuarant serves.  I eat it on salad when we eat there)

  • 1 cup organic, raw dried coconut
  • 1 cup water
  • 1/4 teaspoon coriander
  • 1/8 teaspoon cayenne
  • 1/4 teaspoon dried ginger (or 1 teaspoon ginger juice or fresh ginger)
  • Unrefined whole salt or salt water if needed to taste
  • 1 tablespoon fresh squeezed lemon juice (optional, to taste)

Blend all.  Add water if needed to thin, coconut if needed to thicken.

Eat with greens or as a dip for veggies.  I love ti with romaine leaves as a snack or quick lunch.




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