Recipes
Appetizers
Salads
Main Dishes
Side dishes
Desserts
Community
Join
Log In
Log Off
My Cookbook
My Group
My Profile
My Graphics
User Directory
Features
Cooking Articles
Book Reviews
Kitchen Goodies
Spice Plan Shop
Spices & Such
Kitchen Artwork

GOODNESS
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.
ADVERTISEMENT
Recipe

Coriander Chutney

serves
prep time: 10

ingredients

  • 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

directions

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.