Coriander Chutney

Name: Coriander Chutney
Yield: Makes a Small 200ml (7fl oz) Jar
Ingredients: 25 g (1 oz) desiccated (dried shredded) coconut; Leaves and tender stems from 1 large bunch (100g/3½ oz) of coriander (cilantro) (use the tough stems in the samosa filling); Up to 120ml (4 fl oz/½ cup) boiling water; Leaves and tender stems from 1 large bunch (100g/3½ oz) of coriander (cilantro) (use the tough stems in the samosa filling); Leaves and tender stems from 1 large bunch (100g/3½ oz) of coriander (cilantro) (use the tough stems in the samosa filling); 2 dates, pitted and roughly chopped; 2 green chillies, deseeded and roughly chopped; ½ tsp salt; 35 ml (1¼ fl oz/2½ tbsp) freshly squeezed lemon juice, plus extra if needed

Preparation info

Makes a Small
200 ml
Jar

Difficulty
Easy

Appears in

Love Vegetables

By Anna Shepherd

Published 2024

About

Deep, mature sweetness from the dates and freshness of coconut and coriander means that this saucy chutney is a verdant complement to any deeply savoury dishes.

Ingredients

25 g (1 oz) desiccated (dried shredded) coconut
Up to 120ml (<

Preserve
Vegan
Gluten-free

Method

Place the desiccated coconut in a small mixing bowl and pour over 50ml (1¾oz/3½ tbsp) of the boiling water. Set aside to soak.

Use a blender to blitz the desiccated coconut with the remaining ingredients for the chutney, and season with ½ teaspoon of salt. Add a splash more water if needed to bring the chutney to a bright green, salsa-like consistency. Taste and adjust the seasoning, ad