Green Peach, Cilantro, Mint And Coconut Chutney
- 2 medium or 3 small hard (green, unripe) peaches or nectarines, yellow or white, or a combination
- Kosher salt
- 3 tablespoons roughly chopped cilantro leaves and tender stems
- 1 teaspoon finely chopped fresh mint
- 3 tablespoons coconut milk
- Freshly ground black pepper to taste
- About 30 minutes - or up to 6 hours - before serving: Coarsely chop the stone fruit into the bowl in which you'll be serving this chutney. Don't bother peeling the fruit. Sprinkle lightly with salt. Toss gently and sprinkle on a bit more.
- After 20 minutes, stir in the remaining ingredients, toss well and let rest until serving. Test for salt and add more if necessary, right before serving.
- Refrigerate if not using right away, but let it come to room temperature before serving.
- NB: This should be made the day you plan to eat it, as the fruit tends to get mushy if kept much longer than 6 - 8 hours.
hard, kosher salt, cilantro, fresh mint, coconut milk, freshly ground black pepper
Taken from food52.com/recipes/60316-green-peach-cilantro-mint-and-coconut-chutney (may not work)