Friday, February 28, 2014

Coriander Coconut Chutney

My pitta friends really like this chutney close to rice, steam vegetables and even pizzas. The secret of this chutney is to use fresh grated coconut, with a fresh coriander leaves. Make 2 cups.

2 cups of fresh grated coconut.
1 hand full of fresh coriander leaves.
2 tsp of ginger
1 small garlic head
1/2 tsp sugar
1/2 tsp lime juice
1 tsp onions
1/8 cup of water, add more if needed, you can also use coconut milk.
10 curry leaves
pinch of salt

Mix all the ingredients in a food processor until the paste is soft and smooth. Serve at room temperature.

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