This super quick and wonderfully fresh, green chutney can be made in a few minutes. It serves as a great accompaniment for many savoury dishes like samosas and pakoras. You could even use it as a spread for sandwiches.
Coriander-coconut chutney
Ingredients:
150 gms grated coconut
100 gms fresh coriander leaves
1 medium green chilli, chopped
1/2 tsp cumin seeds
Salt to taste
1/2 a lime
Method:
- In a food processor, grind together the coconut, coriander, chilli along with the cumin and salt until the mixture is smooth and feels like velvet to touch.
- Add a squeeze of lime and adjust the salt, if required.
- The coconut and coriander chutney can be eaten straight away. This also keeps well in the fridge for 2-3 days.
