How do I ensure the coconut and peanuts get crispy?

The key is toasting the mixture on medium-high heat in a large skillet, stirring frequently for about 8 minutes, until it's dry and light golden brown. It will crisp up further as it cools on parchment paper.

Can I use red onion instead of shallots?

Yes, the recipe specifies that you can use 1/3 cup of minced shallot or red onion interchangeably, providing a similar aromatic base for the mix.

What is amchur powder and is it optional?

Amchur powder, also known as dried mango powder, adds a tangy, slightly sour note. The recipe indicates it's optional, so you can omit it if you don't have it, but it contributes to the authentic flavor profile.

How should I store this Serundeng?

Once cooled completely, store the Serundeng in an airtight container. It can be kept in the refrigerator or at room temperature for up to one week.

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Serundeng: Indonesian Seasoned Coconut Mix
[Vegan, Gluten-Free]

Name: Serundeng: Indonesian Seasoned Coconut Mix [Vegan, Gluten-Free]
Cook time: 30 min
Yield: 1 3/4 cups
Ingredients: 1/2 cup unsweetened, coarsely ground, shredded dried coconut; 1/2 cup dry roasted unsalted peanuts, coarsely chopped; 1/3 cup minced shallot or red onion; 1 1/2 tablespoons minced fresh lemongrass; 1 clove garlic, grated; 2 tablespoons coconut sugar; 3/4 teaspoon coarse kosher salt; 1 teaspoon ground coriander; 1/2 teaspoon ground cumin; 1/2 teaspoon ground ginger; 1/8 to 1/4 teaspoon cayenne pepper, to taste; 1 1/2 teaspoons melted coconut oil; 1/8 teaspoon ground turmeric; 1/8 teaspoon amchur powder (see notes)

BC By: Bold Flavored Vegan Cooking

Author Bio

Celine Steen is the creator of the blog Have Cake Will Travel and the co-author... Read More

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A close-up of golden brown Serundeng, a textured mix of toasted shredded coconut, coarsely chopped peanuts, and visible spices, possibly sprinkled over a bowl of rice.

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Serundeng: Indonesian Seasoned Coconut Mix [Vegan, Gluten-Free]

1 3/4 cups

Sprinkle this heavenly Indonesian seasoning mix on your go-to rice or noodle bowls to spice them up! Caution: you might have a hard time not using it on everything. The mix features amchur powder is made from dried green mango. It can be found in the international section of well-stocked... Read More

Ingredients You Need for Serundeng: Indonesian Seasoned Coconut Mix [Vegan, Gluten-Free]

1/2 cup unsweetened, coarsely ground, shredded dried coconut
1/2 cup dry roasted unsalted peanuts, coarsely chopped
1/3 cup minced shallot or red onion
1 1/2 tablespoons minced fresh lemongrass
1 clove garlic, grated
2 tablespoons coconut sugar
3/4 teaspoon coarse kosher salt
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon ground ginger
1/8 to 1/4 teaspoon cayenne pepper, to taste
1 1/2 teaspoons melted coconut oil
1/8 teaspoon ground turmeric
1/8 teaspoon amchur powder (see notes)

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How to Prepare Serundeng: Indonesian Seasoned Coconut Mix [Vegan, Gluten-Free]

Place the coconut, peanuts, shallot, lemongrass, garlic, coconut sugar, salt, coriander, cumin, ginger, cayenne, and coconut oil in a large skillet. Toast on medium-high heat until dry, light golden brown and fragrant, about 8 minutes. Stir frequently and adjust the heat as needed to prevent burning.
Add the turmeric and amchur powder (if using) and toast for another 30 seconds. Remove from the heat and transfer evenly to a parchment paper to cool completely. The mixture will crisp up a bit as it cools.
Store in an airtight container in the refrigerator or at room temperature for up to one week.

Notes

You can purchase amchur powder, the fruity powder made from unripe green mangos, in the international section of grocery stores. If you can't find it there, visit an Asian supermarket if you have one in your area or purchase online. Reprinted with permission from Bold Flavored Vegan Cooking by Celine Steen. Copyright 2017 by Page Street Publishing Co. Photographs copyright 2017 by Celine Steen. https://www.amazon.com/Bold-Flavored-Vegan-Cooking-Plant-Based/dp/1624143903/?tag=onegrepla-20