Coriander & Coconut Chutney
I sincerely hope you would share the same passion as me!
Coconut chutney is a sauce or relish, traditionally served in small quantities as an accompaniment to provide balance to a variety of dishes.
It is often served as a dipping sauce and can be considered a counterpart to modern condiments such as ketchup and mustard.
The word chutney is derived from the Urdu word chaatna, meaning “to lick.”
Traditionally, chutney is made by pounding or grinding various ingredients together using a mortar and pestle. Today, an electric blender or food processor can be used to achieve the same result.
My coconut chutney consists of desiccated coconut, fresh coriander and green chillies, which are blitzed together in an electric blender to form a smooth, flavourful accompaniment.
Ingredients
- 100gm Desiccated Coconut
- 125gm Coriander
- 5-6 Whole Green Chillies
- 30ml Lemon Juice
- 20gm Salt
- 300ml Warm Water
Step No 1
Pour the desiccated coconut in a bowl and add the warm water.
Mix and set aside for about 2-3 minutes to allow the coconut to soak in the liquid.
Step No 2
Add chopped coriander and green chillies into a blender together with some lemon juice and salt.
Transfer the soaked desiccated coconut into the blender.
Blitz the mixture to a smooth consistency.
You may adjust the consistency by adding more water and salt as desired.
Step No 3
Transfer the chutney into a bowl and serve. Or chill and consume within 2-3 days.
However, if you want, make a large quantity and freeze it into individual portions.
