Coriander Chutney

• 8 cups firmly packed fresh coriander sprigs, washed well and spun dry
• 8 scallion greens, chopped coarse (about 1 cup)
• 2 2/3 cups sweetened flaked coconut (about 1 package), toasted lightly and cooled
• 4 fresh jalapeno chilies, seeded and chopped (wear rubber gloves)
• 6 tablespoons white-wine vinegar
• 1/4 cup grated peeled fresh gingerroot
• 1/2 cup vegetable oil

1. In a food processor coarsely puree chutney ingredients in 2 batches.
2. Chutney may be made 2 days ahead and chilled, covered.
3. Bring chutney to cool room temperature before serving.

coriander sprigs, scallion, coconut, jalapeno chilies, whitewine vinegar, fresh gingerroot, vegetable oil

Taken from www.epicurious.com/recipes/food/views/coriander-chutney-15394 (may not work)