Nariyal chatni

Nariyal chatni

Green coconut chutney

By
From
The Complete Asian Cookbook
Serves
6
Photographer
Alan Benson

Traditionally, this chutney is served as an accompaniment to thosai, but it is equally acceptable as an accompaniment to any other kind of Indian meal.

Ingredients

Quantity Ingredient
1 lemon
1-2 fresh green chillies, seeded and chopped
10g fresh mint or coriander leaves, or a combination of both
2 spring onions, roughly chopped
1 teaspoon salt
90g desiccated coconut
1 teaspoon ghee or oil
2 teaspoons black mustard seeds
2 teaspoons cumin seeds

Method

  1. Peel the lemon so that no white pith remains. Cut the flesh into pieces and remove the seeds. Put the lemon into a food processor or blender with the chilli, mint or coriander leaves, spring onion and salt and process to make a purée. Add the coconut and continue processing to make a smooth paste, scraping down the sides as you go and adding a little more liquid if necessary.
  2. Heat the ghee in a small frying pan over low heat. Add the mustard seeds and cumin seeds and cook until they start to pop. Add to the coconut mixture and stir well to combine. Store in an airtight jar in the refrigerator for up to 3 days.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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