Coconut chutney

Serves four. Ready in a few minutes.



Creamy Indian condiment with a kick.


Half mug dried coconut   /   tsp grated ginger   /   tsp lemon juice   /   fine chop one small green chili (deseed if preferred)   /   fine chop two tbsp fresh coriander   /   half tsp black mustard seeds   /   pinch chilli flakes  /   ten curry leaves   /   two tsp coconut oil   /   a pinch of sea salt


+ Soak the dried coconut in a pint of boiling water for five minutes, then drain.

+ Meanwhile, heat coconut oil in a small frying pan and add mustard seeds, once hot. Set pan aside as soon as the seeds start to pop.

+ Add everything but the coriander and mustard seeds to a blender. Blitz for a couple of seconds.

+ Combine with coriander, mustard seeds and oil, with an optional squeeze of lemon.






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