coconut and coriander chutney
One of my favorite chutneys or relishes is this one to accompany curries or dosas. Fresh and nutty, it zings with flavor. It is also rather good stuffed into wraps or sandwiches. Although quite often it doesn't even make it that far as I will eat the lot with a spoon! Unlike some chutneys, this doesn't require any cooking as all the ingredients are raw and it should be eaten soon after preparing, not that that is any hardship.I recently had a little leftover and discovered that it made a great stuffing for pork meatballs as well as a base for a marinade for chicken. It would be also love with some roast lamb. As ever, I do love a versatile recipe!
Skill level: Easy
ingredients:
100g fresh coconut
2cm fresh ginger, peeled and finely grated
2 garlic cloves, very finely chopped
2 green chillies, finely chopped
4 tbsp water (optional)
1-2 limes
1 tsp salt
a pinch of sugar
half tsp ground cumin
water (optional)
a handful of fresh coriander, roughly chopped
6 fresh mint leaves
directions:
- If you want to remove the brown inner skin of the coconut, do so with a sharp knife. I usually don't bother since firstly it adds to the nutty flavor. Secondly, since the carpal tunnel can affect my handling skills, I don't always want to take the risk of accidentally doing myself an injury with a sharp knife!
- Cut the coconut into chunks. Tip into a food processor. Blend to a fine paste. Tip into a bowl and set aside.
- Add the ginger, garlic and chillies to the food processor. Begin to blend.
- Add the lime juice, salt, sugar and cumin. Continue to blend. Add a splash of water to thin out if very thick.
- Add the chopped herbs. Blend again until the paste comes together. Add more water if necessary. Season to taste.