Coconut-Turmeric Relish

• 1/4 cup golden raisins
• 1/4 cup fresh lemon juice
• 4 garlic cloves, thinly sliced
• 1/3 cup extra-virgin olive oil
• 1/4 cup unsweetened coconut flakes
• 1 Fresno chile, seeds removed, finely chopped
• 1 1/2" piece ginger, peeled, finely grated
• 1 Tbsp. mustard seeds
• 1/2 tsp. ground turmeric
• Kosher salt, freshly ground pepper

1. Combine raisins and lemon juice in a small bowl; let sit 15-20 minutes for raisins to plump.
2. Meanwhile, combine garlic, oil, and coconut in a small saucepan and set over medium-low heat. Cook, swirling pan often, until oil is bubbling and garlic and coconut are golden, 6-8 minutes. Remove from heat immediately and stir in chile, ginger, mustard seeds, and turmeric. Transfer to a heatproof measuring glass and let cool.
3. Add raisins and lemon juice to garlic mixture and toss to coat; season relish with salt.

golden raisins, lemon juice, garlic, extravirgin olive oil, unsweetened coconut flakes, ginger, mustard seeds, ground turmeric, kosher salt

Taken from www.epicurious.com/recipes/food/views/coconut-turmeric-relish (may not work)