Coconut Chutney

Name: Coconut Chutney
Cuisine: Asia
Ingredients: 6 fresh green chiles; a little coconut milk; 1 teaspoon black mustard seeds; 8 oz/225 g grated fresh coconut (or, if you are using dried coconut, soak it for 1 hour in a little coconut milk); 10-12 fresh curry leaves; 2 fresh red chiles; 1 inch/2.5 cm piece of fresh gingerroot, peeled; 4 tablespoons white lentils, rinsed and drained

Preparation info

Difficulty
Easy

Appears in

Floyd's Great Curries

By Keith Floyd

Published 2004

About

Ingredients

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

Asia
Side dish
Vegan
Gluten-free

Method

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.