Coconut and Coriander Chutney

Name: Coconut and Coriander Chutney
Yield: Makes about 225 g (8 oz)
Cuisine: Asia
Ingredients: 1 small coconut, about 150 g (5½ oz) knob of fresh root ginger, cut into julienne strips; a little vegetable oil; handful each of coriander and mint leaves, shredded; 1 small red chilli, seeded and finely chopped; drizzle of sesame oil; juice of 2 limes and grated zest of 1; 1 tbsp black mustard seeds, toasted; salt

Preparation info

Makes about
225 g

Difficulty
Easy

Appears in

The Gate Vegetarian Cookbook

By Adrian Daniel and Michael Daniel

Published 2004

About

Sparklingly fresh with the bite of mint, Lime and coriander, this goes particularly well with Oriental-style foods. It is also perfect with deep-fried food: we use it with the green banana fritters.

Ingredients

1 small coconut, about 150 g (5½ oz) knob of fresh root ginger, cut into julienne strips

Asia
Side dish
Condiment
Vegan
Mediterranean
Gluten-free

Method

Using a potato peeler, peel off the dark skin from the coconut and soak the coconut for an hour in cold water, then shred it on a fine grater.
Heat the vegetable oil. Fry the ginger for 30 seconds, then mix with the shredded coconut and the remaining ingredients and season with salt to taste. Store in the fridge for up to 3–4 days.