Coconut & Coriander Chutney
Indian-style condiment for snacks like dosa or Aloo Bonda. A final tarka of fried mustard seeds, curry leaves & dried chilli adds depth of flavour.
Ingredients
- 15 g cashews
- 40 g dried coconut shavings or desiccated coconut
- 1 cm ginger root skin scraped off, grated
- 1-2 green chillies seeds in or out, as preferred
- 1 handful fresh coriander including stems
- 0.5 lime juice only
- 1 pinch salt
- 1 tsp sweetener optional
- 60 ml water
- 50 ml coconut milk
For the tarka/tadka
- 2 tsp oil e.g. sesame, groundnut, sunflower
- 1 tsp black mustard seeds
- 0.5 tsp dried chilli flakes
- 1 small handful dried curry leaves lightly crumbled in your hand
Instructions
-
Put the cashews in a heatproof bowl. Pour over boiling water from a kettle and leave until cold.
Drain, then put in a food processor, blender or suitable container for using a stick/immersion blender.
-
Add to the processor, blender or container all of the rest of the ingredients except those for the tarka/tadka.
Whizz until you reach the level of smoothness you'd like. Add more water or coconut milk if necessary.
Set aside.
-
For the tarka:
Heat the oil in a small saucepan.
Add the mustard seeds, chilli flakes and the curry leaves.
Cook until everything fizzles and pops then pour all (including the oil) into the prepared chutney.
Stir well then set aside to cool before use.
Recipe Notes
Store leftovers in the fridge but best eaten at room temperature within 2 days. Not suitable for freezing.