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The Salty Dog's Blog

Cilantro & Garlic Scape Chutney

Posted by Didi Davis on

A cooling condiment for all kinds of grilled meats, poultry, seafood, vegetables, and flat breads. Made in the style of a pesto; all chopped together. Refreshing with a bite of ginger, this keeps in the refrigerator for a day or two.

1 cup fresh cilantro leaves
1 to 2 garlic scapes, coarsely chopped, about 1/4 cup chopped
1/4 cup grated coconut
1/4 cup lemon or lime juice
1 to 2 tablespoons chopped fresh ginger
1 tablespoon chopped jalapeno pepper, optional
Sea Salt
Freshly ground black pepper

Place all ingredients in a blender or food processor and pulse to form a paste, about a minute. Add a touch of water if mixture seems too thick. Transfer to a bowl, taste for seasoning, and allow to rest for a bit so that flavors will blend.

Recipe and Photograph Copyright Deirdre Davis 2016
Use of content requires permission.

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