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Butternut Squash Soup With Green Chili Coriander Chutney

Ingredients
For the chutney
1/4 cup sliced blanched almonds
1//4 cup sweetened flaked coconut
2 jalapeho chilies, seeded and chopped coarse (wear rubber gloves)
2 cups loosely packed coriander
For the soup
2 cups chopped onion
2 tablespoons unsalted butter
2 tabl
Directions

Make the chutney: In a blender or food processor blend the almonds, the coconut, the jalapeƱos, a pinch of salt, and 1/3 cup water until the mixture is ground fine.
Add the coriander and blend the mixture until it is ground fine.
The chutney may be made 8

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Chilling

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