Coconut Chutney

Preparation info
    • Difficulty


Appears in
Floyd's Great Curries

By Keith Floyd

Published 2004

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  • 4 tablespoons white lentils, rinsed and drained
  • 8 oz/225 g grated fresh coconut


Gently roast the white lentils in a dry skillet, being careful not to burn them.

Put the lentils with all the other ingredients except the curry leaves into a food processor and blend thoroughly, softening with enough coconut milk to make a paste.

Tip into a bowl and mix in the curry leaves. Refrigerate until needed.