Coconut-lemongrass chutney

Name: Coconut-lemongrass chutney
Ingredients: 250 g red cherry tomatoes; 3 tbsp honey; juice of 3 limes; 1 fresh coconut, outer shell removed, coarsely grated; 2 tbsp unsalted peanuts; 1 small green chilli, deseeded, finely chopped; 1 tbsp chopped pickled pink ginger; 2 sticks lemongrass, outer casing removed, finely chopped; 2 tbsp coarsely chopped fresh coriander; 1 tbsp coarsely chopped fresh mint

Preparation info

Serve
4

Difficulty
Easy

Appears in

Burgers

By Paul Gayler

Published 2014

About

Ingredients

250 g red cherry tomatoes
3 tbsp honey
juice of 3

Vegan
Gluten-free

Method

Cut the cherry tomatoes in half, and place in a bowl, add the honey and lime juice, leave for 30 minutes to release their juices.
Add the remaining ingredients, toss well together, leave to marinate for a further 2 hours before use.