Coconut-Turmeric Relish

bon appétit condiment/spread condiment raisin coconut ginger lemon juice chile mustard vegetarian vegan wheat/gluten-free peanut free soy free dairy free

Claire Saffitz

2–4 Servings

Source

Ingredients

¼ cup golden raisins

¼ cup fresh lemon juice

4 garlic cloves, thinly sliced

⅓ cup extra-virgin olive oil

¼ cup unsweetened coconut flakes

1 Fresno chile, seeds removed, finely chopped

1 (½") piece ginger, peeled, finely grated

1 Tbsp. mustard seeds

½ tsp. ground turmeric

Kosher salt, freshly ground pepper

Method

Combine raisins and lemon juice in a small bowl; let sit 15–20 minutes for raisins to plump.

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.

Add raisins and lemon juice to garlic mixture and toss to coat; season relish with salt.