Serve this chutney with a spicy lentil dal or curried vegetable dish. It is also delicious served over grilled wild salmon, roasted sweet potato, and steamed kale.
Ingredients
2 large
jalapeño peppers
stems removed
2 inches
fresh ginger
peeled
4 cloves
garlic
½ teaspoons
sea salt
1 large
limes
zested and juiced
2 bunches
cilantro
½ cups
unsweetened shredded coconut
