Coconut Chutney
This chutney is really good with any coconut based dish and with roast chicken. This version originates from Mombasa, Kenya where I learnt to make it when I was 10 years old!
Ingredients
2 tbs fresh green coriander
2 fresh green chillies
6 oz desiccated or fresh coconut kernel
half cup milk/water
1 tbs fresh/bottled lemon juice
1 tsp sugar
1 tsp salt
Method
- Put all ingredients in a blender or food processor and pulse together until they all form a thick paste.
- Remove into a small bowl and refrigerate before serving
Can only be stored for 2 days.
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