Recipe: Carla Hall's Chile, Pea, and Coconut Chutney

Email a Friend

Serves 4

Until I made this dish, I had never had peas so spicy, punchy, and powerful. Imagine a sweet pea puree with hot hits of chile, mellow coconut, and pops of lime. Yeah, it’s that awesome. I can’t get enough of this easy chutney; I down it by the spoonful!

11/2 teaspoons canola oil

1/2 teaspoon yellow mustard seeds

2 cups cooked fresh peas or thawed frozen peas

2 serrano chiles, stemmed, seeded, and sliced

1 garlic clove, chopped

2 tablespoons shredded unsweetened coconut

2 tablespoons fresh lime juice 1/2 teaspoon kosher salt


1. Heat the oil in a small skillet over medium heat. Add the mustard seeds and cook, stirring, until golden brown, about 1 minute. Set the skillet aside.

2. In a blender or food processor, pulse the peas, chiles, garlic, coconut, lime juice, and salt until coarsely ground. Add the mustard seeds with the oil, and pulse until mixed in. Serve immediately or refrigerate in an airtight container for up to 1 day.

Serve with grilled shrimp or chicken or with warm naan bread.


Carlas’ Tips

You know how mustard’s hot? Mustard seeds aren’t. Trust me. They have a fantastic mustardy spice and an amazing pop. That little crunch really comes out when they’re toasted or fried in oil.