Coconut Chutney

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Coconut Chutney

Suitable for vegans
Category Miscellaneous
Serves n/a
Preparation n/a
Cooking n/a

Rating: Rated 0 / 5 (0 ratings)

For use with the Mini Masala Dosas

Ingredients

  • 50g desiccated coconut, soaked in hot water from a just-boiled kettle
  • handful of coriander
  • pinch of salt
  • 1 tsp sunflower or coconut oil
  • handful of mint
  • 1/2 mild green chilli
  • juice of 1/2 lime
  • 1/2 tsp mustard seeds

Method

Stage 1

Drain the coconut and put into a blender with the herbs, chilli, salt and lime juice. Blend until smooth. Heat the oil and carefully toast the mustard seeds, until they turn a greyish colour and start to pop in the pan. Remove from the heat and stir into the coconut mix. Taste and adjust the salt and lime, if necessary.

Photos

Coconut Chutney

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Recipe author

Published by: Vegetarian Living
Recipe and styling: Rachel Demuth

Nutritional info

Nutritional values are per serving.

  • Calories: n/a
  • Fat: n/a
  • Saturated fat: n/a
  • Protein: n/a
  • Carbohydrates: n/a
  • Sugars: n/a
  • Fibre: n/a
  • Salt: n/a

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