Miss Ginsu: About/Bio


Vibrant Green Coconut-Mint Chutney

I tend to eat lamb year-round, but for many, springtime is prime time for lamb roasts and chops. And I must admit, I'm not sure why mint jelly is the traditional accompaniment. I mean, it's fine, but I just don't think it's quite as tasty or complex in flavor as my Coconut-Mint Chutney.

Coconut-mint chutney

This bright, fresh-tasting sauce is very similar to one I learned while working with Chef Cardoz. It's terrific with curries, Indian-spiced meats and fish or simple, straight-up sautéed lamb chops.

Lambchop with chickpea salad & coconut-mint chutney

If you're familiar with the Argentinian chimichurri sauce, you'll notice some similarity here. The flavors are similarly fresh and zippy, but because it's coconut-based, this chutney tends to be smoother and creamier.

A bunch of mint

A couple of notes on this recipe... I use the term "small bunch of mint" here. See the photo above for an illustration of what I mean by that. If jaggery, a traditional Indian cane sugar, was more widely available, I'd recommend you sweeten this chutney with that, but it's not, so maple syrup or brown sugar make good substitutions.
Coconut-Mint Chutney (Makes about 1.5 cups)

1 small bunch of mint
1 small bunch of cilantro
Soft flesh of 1 young coconut (or 1/2 cup shredded coconut)
1/2 small onion, cut in half
1/2 long green chili or jalapeno
1/4 cup fresh lime juice
1 tsp ground cumin
1/4 cup water (or coconut water)
1/2 tsp salt
1 tsp brown sugar or maple syrup (optional)

1. Pick the leaves from the stems of the mint and cilantro. Use the stems for stock or discard.
2. Place the leaves, coconut flesh, onion pieces, chili, lime juice, cumin and water in a blender or food processor and puree until smooth.
3. Sample and season to taste with salt and sugar or maple syrup, if desired. Serve immediately, or store, chilled, in an airtight container for up to a week.

Although you can store this chutney in the fridge for a few days, it's always best when fresh. If you have extra, you can also freeze it and toss it into the pot next time you make a coconut-based soup or curry.

Happy eating!
Miss Ginsu

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Blogger jordan said...

Looks lovely!

Anonymous Anonymous said...

Miss Ginsu:

Any idea as to how to prepare lamb so that it does not have that distinct "Lamb/game" taste?

Anonymous Erin said...

What a glorious emerald colored sauce! I bet it is wonderful with the lamb and chickpeas. mmm, I am going to have to whip this up.

Blogger MissGinsu said...

Re: less game-y lamb

I don't mind the flavor, but if you find it too powerful, you might try removing as much fat as possible from the lamb before cooking.

Marinating and/or cooking the meat in dishes that have their own strong flavors (tagine, wine-rich lamb stew, will also help to mask the lamb-yness, if it's not your thing.

Anonymous casting said...

It looks great!


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