Coconut-Turmeric Relish

Name: Coconut-Turmeric Relish
Yield: 4 servings
Ingredients: 1 1/4 cup golden raisins; 1 1/4 cup fresh lemon juice; 1 4 garlic cloves, thinly sliced; 1 1/3 cup extra-virgin olive oil; 1 1/4 cup unsweetened coconut flakes; 1 1 Fresno chile, seeds removed, finely chopped; 1 1 1/2" piece ginger, peeled, finely grated; 1 1 Tbsp. mustard seeds; 1 1/2 tsp. ground turmeric; 1 Kosher salt; 1 freshly ground pepper

From the kitchen of Carly

Warm turmeric and mustard seeds meet plump golden raisins in this coconut-kissed relish. Ginger and fresh chile add gentle heat while garlicky oil carries everything together. Spoon it over roasted vegetables, grains, or fish for instant brightness.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11/4 cup golden raisins
11/4 cup fresh lemon juice
14 garlic cloves, thinly sliced
11/3 cup extra-virgin olive oil
11/4 cup unsweetened coconut flakes
11 Fresno chile, seeds removed, finely chopped
11 1/2" piece ginger, peeled, finely grated
11 Tbsp. mustard seeds
11/2 tsp. ground turmeric
1Kosher salt
1freshly ground pepper

Instructions

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.