The sweet, spicy, and tart flavors in this coconut-turmeric relish make it a perfect match with cauliflower. Use it on top ofcauliflower rice,cauliflower steaks, a crunchyshaved cauliflower salad, or simpleroasted cauliflower.
Ingredients
2–4 Servings
Step 1
Combine raisins and lemon juice in a small bowl; let sit 15–20 minutes for raisins to plump.
Step 2
Meanwhile, combine garlic, oil, and coconut in a small saucepan and set over medium-low heat. Cook, swirling pan often, until oil is bubbling and garlic and coconut are golden, 6–8 minutes. Remove from heat immediately and stir in chile, ginger, mustard seeds, and turmeric. Transfer to a heatproof measuring glass and let cool.
Step 3
Add raisins and lemon juice to garlic mixture and toss to coat; season relish with salt.
Leave a Review
Reviews (4)
Back to TopLoved this! I substituted the unsweetened coconut flakes for coconut oil, and the Fresno chile with 1/2 tsp chili flakes, since that's what I had on hand. And I minced the ginger instead of grating it cause its easier and left out the mustard seeds because I didn't have any. Put this on top of cauliflower steaks with a little feta crumble and felt like I was out to eat at a fancy restaurant.
katielilyh
Los Angeles, CA
8/4/2020
DELICIOUS. I would give this 5 or 6 stars if I could. Made as written except I omitted the garlic. Trying to figure out what else I could use it on in addition to cauliflower. (Roasted chicken, maybe? Savory breakfast yogurt or porridge?) I will make this again and again, no changes.
Anonymous
2/23/2020
Love this. I’ve made it a few times. I increased the ginger & rasins to offset the lemon. Next time, I’d do two peppers instead of one.
leedesign
4/22/2019
This was ok, not remarkable. Followed recipe with exception of chile (with kids, adults added later). Might try again to see if anything different could it better. Used it on roasted cauliflower.
mahu6
Bangkok/Maine
5/21/2018
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