Tomato & Coconut Chutney

I sincerely hope you would share the same passion as me!

Tomato and coconut chutney is made with coconut, chillies and tomatoes.  Can be served with array of dishes.

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Ingredients
  • 5 Birds Eye Red Chilli
  • 20gm Coriander
  • 350ml Water
  • 10gm Fresh Ginger Puree
  • 50gm Shallots
  • 100gm Desiccated Coconut
  • 100gm Tomato
  • 1 teaspoon Salt
Step No 1

Roast the desiccated coconut in a pan, stir continuously. 

Roast until golden brown then set aside to cool. 
Step No 2

In the meantime pour half of the water chopped shallots, coriander and tomatoes. 

Then add salt and ginger to the mixture. 

Cook for about 3-5 minutes until the shallots are translucent and tomatoes softened. 

Step No 3

Transfer the mixture into a blender with the coconut and blitz together. 

Pour enough water in the blender, to form a thick sauce.
Step No 4

To serve, transfer the sauce into a bowl. 

Keeps up to 5-6 days in the fridge.