Green coconut chutney

Green coconut chutney

By
From
Moorish
Makes
500 ml
Photographer
Mark Roper

This is a wonderfully refreshing chutney, delicious eaten as an accompaniment to hot spicy braises and tagines. We like it so much that we eat it with just about everything from grilled meat and chicken to soups and Indian curries – and sometimes just on its own with warm pitta bread. The quantities might seem quite large, but you’ll find that it disappears very quickly.

Ingredients

Quantity Ingredient
4 cups coriander, leaves and stalks only
2 cups mint leaves
garlic
2 teaspoons ground cumin
1 teaspoon ground white pepper
1 teaspoon sugar
1 teaspoon sea salt
75ml lime juice
8 long green chillies
100ml coconut cream
100ml thickened cream
2 1/2 tablespoons honey
3 slices white bread, crusts removed and diced

Method

  1. Place all the ingredients in a food processor and blend at high speed until smooth. Check for seasoning – it may need more salt and pepper. Spoon into a clean jar, cover with a film of vegetable oil and refrigerate if not using immediately. It will keep for up to 10 days.
Tags:
Malouf
Greg
Lucy
Moorish
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