Fresh coconut chutney

    15 min

    This chutney is traditionally served as a side dish for Indian snacks and breakfast items but it works equally as well with vegetable crudites.

    3 people made this

    Serves: 4 

    • Fry light
    • 1 tbsp of black mustard seeds
    • 57g/2oz of fresh coconut, coarsely grated
    • 1 green chilli, deseeded and finely chopped
    • A small handful each freshly chopped mint and chopped coriander
    • Finely grated rind and juice of 1 small lime
    • 1 tomato, deseeded and finely chopped
    • Salt and freshly ground black pepper
    • chopped herbs

    Prep:15min  ›  Ready in:15min 

    1. Heat a frying pan sprayed with fry light, add the black mustard seeds and cook until they start to pop. Remove from the heat.
    2. Stir in the grated coconut, green chilli, freshly chopped herbs, lime rind and juice and chopped tomato. Season to taste with salt and ground black pepper, transfer to a aserving bowl, cover and chill until required.

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