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30-Minute Vegan's Taste of the East
by Mark Reinfeld & Jennifer Murray

Makes 2 Cups


    • 2 tablespoons sesame oil
    • 1 red onion, chopped
    • 1 cup garlic cloves
    • 1/2 cup shredded coconut
    • 1/2 cup coconut milk
    • 3 tablespoons coriander seeds
    • 3 dried red chiles
    • 1 teaspoon tamarind paste, or 2 teaspoons freshly squeezed lime or lemon juice
    • Sea salt to taste


1. Place the sesame oil in a large saute pan over medium heat. Add the onions and garlic, and cook for 10 minutes, stirring frequently. Add the shredded coconut and coconut milk, stir well, and remove from the heat.

2. In another pan, dry-roast the coriander seeds and dried chile over low heat for 2 minutes, until a pleasant aroma is released. Remove from the heat. Grind in a spice grinder or blender.

3. Place everything together in a food processor or blender and pulse chop until you have a chunky and well combined chutney. Optionally, you can puree it smooth.



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