Recipe: coriander and coconut chutney


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This refreshing chutney makes a delicious filling for vegetarian sandwiches. It can also be used as a dipping sauce for meatballs, kebabs or crudités.

Walk Japan

INGREDIENTS

2 cups fresh coriander leaves
1 cup fresh coconut, grated
2 green chillies
½ small onion, finely chopped
1.5cm piece fresh ginger
1 teaspoon cumin seeds
2 cloves garlic
1 teaspoon tamarind paste
2 teaspoons sugar (or to taste)
Salt, to taste
¼ cup warm water

METHOD

Blend all ingredients into a thick, rough paste. Taste for seasoning – add more tamarind, sugar or salt as required. Serve immediately or keep covered in the fridge for 2–3 days.

 

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NZ Life and Leisure This article first appeared in NZ Life & Leisure Magazine.
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