Coriander: Coriander is used in both sweet and savory cooking, adding a mix of lemon and sage-like flavors to any dish. In addition to its culinary flair, coriander has been considered to be an aphrodisiac by the ancients. Whether or not you will find love, coriander seeds add a sweet, fruity note a recipe and are thought to be good for both your mental powers and your digestion.

Ginger: This spicy root is known as the universal remedy. Although it's well-known as a stomach soother, it also improves circulation, fights tumors, reduces inflammation and boosts the immune system. Oh, and it's good for pain and a fever. The only possible drawbacks are for people with gallstones or those on blood thinners.

Coriander Chutney

prep time: 10


  • 2 quarts 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 jalapeņo chilies, seeded and chopped
  • 1/3 cup white-wine vinegar
  • 1/4 cup grated peeled fresh ginger
  • 1/2 cup vegetable oil


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