Ingredients

　　8 cups firmly packed fresh coriander sprigs, washed well and spun dry

　　8 scallion greens, chopped coarse (about 1 cup)

　　2 2/3 cups sweetened flaked coconut (about 1 package), toasted lightly and cooled

　　4 fresh jalapeño chilies, seeded and chopped (wear rubber gloves)

　　6 tablespoons white-wine vinegar

　　1/4 cup grated peeled fresh gingerroot

　　1/2 cup vegetable oil

　　In a food processor coarsely puree chutney ingredients in 2 batches. Chutney may be made 2 days ahead and chilled, covered. Bring chutney to cool room temperature before serving.