Mum’s Coconut Chutney
Overview
Serves 4
This is a chutney which was created with ingredients which were to hand during an ad hoc cooking class where a student was keen to know how to prepare one. There are many variations of coconut chutney but this is my Mum’s version which was given the thumbs up. Raw coconut is rich in dietary fibre and contains a source of healthy fats. However, bear in mind that shredded coconut should not be eaten every day and viewed as an occasional treat.
Ingredients:
1 green chilli, chopped
150g grated coconut, thawed if frozen
coriander leaves, small handful
2 tsp peeled and grated root ginger
¼ tsp salt
For the tempering:
1 tsp sunflower oil
¼ tsp mustard seeds
1 dried red chilli
5-6 curry leaves (optional)
Method:
Place the green chilli, coconut, coriander leaves, ginger and salt in the blender and grind until medium coarse.
Put into a bowl, preferably not metallic and set aside.
Heat a small frying pan on a medium heat and add the oil.
To check that the oil is hot enough, tip in just a few mustard seeds. If they start to crackle and sizzle, then the oil is ready.
Tip in the remaining seeds and the dried red chilli and curry leaves, if using.
Carefully pour the tempered mixture over the coconut chutney and serve.
This can be stored in the refrigerator for 2 days.
Make sure you remove the chutney from the refrigerator at least 10 minutes before serving.
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