Indian Coconut Chutney

Indian Coconut Chutney.jpg
  • Prep time:10 minutes
  • Cooking time:10 minutes
  • Recipe serves:makes 2 cups

Vibrant, bright and punchy this is a delicious, quick and easy chutney that packs flavour and would compliment any curry or a turn the volume up on any barbequed meat, fish or veges!!

This Indian chutney uses divine spices, such as ginger, garlic, garam masala, green chillies...all of which have medicinal and healing properties.... a new season lime cheek, frizzled curry leaves, freshly popped black mustard seeds and you will capture the fragrance and colourful diversity of an Indian Summer. xox

Ingredients

  • 1 cup desiccated coconut 
  • 1 cup coconut yoghurt (or cows yoghurt)
  • 1/2 cup fresh coriander chopped
  • 1 green chilli
  • 1 inch piece of root ginger
  • 2 tsps. garam masala
  • 1/2 cup lime juice
  • 2 Tbsp. palm sugar or pure maple syrup (to taste) 
  • 1 Tbsp. black mustard seeds
  • 1 handful fresh curry leaves
  • Avocado oil infused with lime
  • Dried red chillis (optional)

Method

  1. In a food processor blitz your coriander, green chilli and ginger with some avocado oil to form a paste.
  2. In a bowl mix desiccated coconut with coconut yoghurt and lime juice, add the green paste, mix to combine.
  3. To sweeten slightly add finely shaved palm sugar or sweeter of your choice, garam masala and pink salt then taste and adjust seasoning to get a great fresh vibrant chutney.
  4. Heat the coconut oil in a heavy-based saucepan over a medium heat. When hot, add the mustard seeds and fry for 30 seconds, then add the fresh curry leaves until they frizzle and crisp and garnish the chutney with the mustard seeds, crisp curry leaves and dried chillies if you like the added heat.
  5. For an extra green splash drizzle with more avocado lime oil, enjoy :)