Fresh Mint Chutney with Coconut

Name: Fresh Mint Chutney with Coconut
Ingredients: 1-2 green chillies, with the seeds removed; 1 teaspoon (5 ml spoon) sugar; 2 teaspoons (2 X 5 ml spoon) salt; 2 tablespoons (2 X 15 ml spoon) lemon juice; a large handful of fresh mint leaves; flesh of 1 fresh coconut, grated; 1 heaped teaspoon (2 X 5 ml spoon) cumin seeds; 6 cloves garlic

Preparation info

Difficulty
Easy

Appears in

Curries and Oriental Cookery

By Josceline Dimbleby

Published 1980

About

This refreshing chutney will keep in a cupboard or in a container in the fridge for a week or so. It is good with lamb or fish and also in the recipes that follow for potato balls or baked aubergines. If you can get fresh coriander leaves instead of mint for the chutney it will be even better.

Ingredients

a large handful of fresh mint leaves
flesh of 1 fresh coconut, grated
1

Vegan
Gluten-free

Method

Simply put all the ingredients in a food processor or liquidiser and whizz up until smooth.