Coconut chutney

Name: Coconut chutney
Cuisine: Indian
Ingredients: 2 cups grated fresh coconut (if you are forced to use dried, soak it first for an hour in a little canned coconut milk); 3 or 4 tablespoons white lentils; coconut milk or water; coconut milk or water; 1 teaspoon small black mustard seeds; 1 tablespoon coconut oil; 6 or 7 whole green chillies; 2 cups grated fresh coconut (if you are forced to use dried, soak it first for an hour in a little canned coconut milk); 2.5 cm/1 inch piece of root ginger, peeled and finely chopped; small bunch of fresh coriander leaves; 2 fresh red chillies, finely chopped (hotter with seeds left in, cooler with seeds removed, up to you); 10-12 fresh curry leaves

Preparation info

Difficulty
Easy

Appears in

Floyd's India

By Keith Floyd

Published 2001

About

This is a superb, refreshing yet tangy chutney to accompany spiced dishes.

Ingredients

3 or 4 tablespoons white lentils
2 cups grated fresh coconut (if you are forced to use dried, soak it first for an hour in a little canned coconut milk

Asia
India
Side dish
Vegan
Gluten-free

Method

Gently toast the white lentils in a dry frying pan without burning them.
Blend the fresh coconut, lentils, green chillies, coriander leaves and root ginger in a food processor with enough coconut milk or water to make a fine paste. Tip into a serving dish and then mix in the remaining ingredients.