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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.
Servings 4
Calories 338 kcal
Prep Time15 mins
Cook Time5 mins
Total Time20 mins

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.
Course Dressings & Sauces, Side Dish
Cuisine Autumn, Indian, ITV This Morning, Spring, Summer, Winter
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