Coconut Chutney


  • 75g/03oz freshly grated coconut or desiccated coconut
  • 2.5cm/1 inch piece peeled & grated ginger root
  • 2 green chillies, finely chopped
  • 2 tablespoons lemon juice
  • 3 tablespoons natural yoghurt
  • 1 teaspoon honey
  • Salt



The Tempering

  • 1 teaspoon sunflower oil
  • 1 teaspoon black mustard seeds
  • ΒΌ teaspoon cracked black peppercorns
  • 10 curry leaves
  • Blend the coconut, ginger, chilli, lemon juice, yoghurt and honey in a food processor until smooth. Season with salt to taste and scoop into a serving bowl.

    To temper the chutney: Heat the sunflower oil in a small frying pan. When it is really hot add the mustard seeds. As the seeds start to pop, add the cracked pepper & the curry leaves & cook for half a minute or so. Tip the mixture on top of the chutney.

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