Toasted Coconut & Coriander Chutney

4.0/5 rating 1 vote
  • Serves: 4
  • Prep Time: 15 mins
  • Ready in: 5 mins
  • Difficulty: Moderate
  • Print Recipe:
Toasted Coconut & Coriander Chutney

In the Oberoi Hotel in Delhi I had something very similar to this served with some tandoori prawns for lunch one day. It was served with the lightest naan bread I have ever eaten, I will never forget it.

Ingredients

  • 150g desiccated coconut
  • 150g fresh coriander, washed including stalks
  • 5 cloves garlic, peeled and roughly chopped
  • 1 tbsp any sugar
  • juice 2 large limes
  • 2 tbsp chopped fresh red chilli
  • 2 tbsp any oil
  • water
  • salt

Method

  • Place the coconut into a shallow saucepan and gently toast over a medium heat until golden brown.
  • Next place the coconut, coriander, garlic, sugar, lime juice, chilli, oil into a food processor.
  • Blitz until, you have nice puree bit don’t go mad. Yi may need to add a little water to get things going.
  • Once pureed spoon into a bowl and season with salt.

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