Coconut Lime Chutney

Menu Part: 
Sauce
Cuisine Type: 
American
Serves: 
86

Lemongrass, jalapeño and Pace® Chunky Salsa combine in this versatile sauce that delivers flavorful heat. It’s perfect for fried fish sliders on Hawaiian bread.

Ingredients

138 oz. Pace® Chunky Salsa — Mild
9 each Lime, juice & zested
5/8 cup Garlic, roasted
5/8 cup Lemongrass paste
1 cup Cilantro, chopped
9 each Jalapeños, seeded and diced
1 2/3 cups Coconut flakes, toasted
1 2/3 cups Mint, minced
3 1/4 cups Coconut milk

Steps

  1. Place all ingredients in a bowl except the coconut milk. Mix well.
  2. Add the coconut milk 1/4 cup at a time. All 3 1/4 cups might not be required — use just enough milk for flavor but do not make mixture too wet.
  3. Serve cold or at room temperature.
Source: 

Additional Tips

Additional Tips

This chutney grows hotter as it rests so let sit if more heat is desired.

Use this for stuffing, to top chicken, fish, pork, flank steak or use it as a garnish.

More From FoodService Director

Sponsored Content
WinCup product

From WinCup ® .

The shape of hospitality is always changing—and challenging. Take the boom in off-premise and takeout, for example, that is expanding foodservice beyond the four walls of the dining room. That trend is driving both commercial and noncommercial operators to rethink their packaging needs—from a practical operational standpoint as well as when it comes to addressing consumers’ needs and desires.

Take it away

The tide of takeout is rising: 49% of 18- to 34-year olds say they are ordering food to-go more often now than they were three years ago, with 36% saying...

Industry News & Opinion

The dining team at Northwestern University in Evanston, Ill., is concerned about the school’s upcoming switch to a new food vendor this fall, the Daily Northwestern reports.

While Northwestern says that its new vendor, Compass, will invite staff to join the company and dining employees will receive the same pay, benefits and seniority they have in their current arrangement, workers are still worried about the change.

Staff say that the university did not keep them informed while searching for a new vendor and that they learned about new developments through students and...

Sponsored Content
kid eating seafood

From High Liner Foods. School lunches are a staple of American education. But over the last several years, school meals have gotten a makeover to make them fresher, healthier and tastier.

One item making a splash on K-12 lunch menus is seafood. The USDA Dietary Guidelines recommends that Americans, including children, consume at least two seafood meals a week of at least 4-ounces of cooked seafood. Almost 80% to 90% of Americans, however, are not getting enough seafood in their diets.

But many students may be reluctant to eat seafood, since it’s often less familiar than...

Ideas and Innovation
Thai beef salad

In Denver, especially, the local trend is huge. Not just local companies, but what some of us are calling “hyperlocal,” using vendors and companies that use local sourcing inside their products. Many times companies are local, but getting products shipped from all over the United States or the world, finding products that use local grains, local oil manufacturers, even purchasing the shipping boxes from a local company makes a huge difference in quality and environmental impact. Sourcing out the right products and balancing the give and take is always hard, but allowing local companies who...

FSD Resources