In the Oberoi Hotel in Delhi I had something very similar to this served with some tandoori prawns for lunch one day. It was served with the lightest naan bread I have ever eaten, I will never forget it.
Ingredients
- 150 g desiccated coconut
- 150 g fresh coriander, washed including stalks
- 5 garlic cloves, peeled and roughly chopped
- 1 tbsp any sugar
- juice 2 large limes
- 2 tbsp chopped fresh red chilli
- 2 tbsp any oil
- water
- salt
Instructions
- Place the coconut into a shallow saucepan and gently toast over a medium heat until golden brown.
- Next place the coconut, coriander, garlic, sugar, lime juice, chilli, oil into a food processor.
- Blitz until, you have nice puree bit don't go mad. You may need to add a little water to get things going.
- Once pureed spoon into a bowl and season with salt.
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Nutrition Facts
Toasted Coconut & Coriander Chutney
Amount per Serving
Calories
338
% Daily Value*
Fat
31
g
48
%
Saturated Fat
22
g
138
%
Trans Fat
1
g
Sodium
32
mg
1
%
Potassium
439
mg
13
%
Carbohydrates
15
g
5
%
Fiber
7
g
29
%
Sugar
7
g
8
%
Protein
4
g
8
%
* Percent Daily Values are based on a 2000 calorie diet.
