Coconut Chutney

There are several chutney recipes on this blog (Pineapple Chutney, Mango Chutney) because I like them.
The combination of sweet and sour is ideal to give some flavor to an initially bland dish. Chutneys are generally easy to prepare and colorful : they put “spice” in our life!
Here is my Coconut chutney, a vegetarian recipe that goes perfectly with the Yellow Lentil Dhal, Yum! :-)

Preparation time 15 to 20′

  • 3.5 to 4 oz. Grated Coconut
  • 1 bunch of Parsley
  • Juice of 1 Lemon
  • 1 cup of warm Water
  • 1 small clove of Garlic
  • 1 tbsp. Honey
  • 1 tsp. ground Chili Pepper
  • 1 tsp. Salt
  • 2 tbsp. Extra Virgin Olive Oil

Pour hot water (not boiling) on the grated coconut. Wait 5’ for the coconut to hydrate.
Meanwhile, wash the parsley, remove the stems and chop the leaves finely with a knife on a cutting board.
Squeeze the lemon.
Put all the ingredients in a blender. Mix and if necessary, add some cold water in small quantities (the chutney should be creamy, not too liquidy).
Taste. Adjust the flavors if necessary, then enjoy alone or in company! +)

You can pair this coconut chutney with boiled vegetables, rice, lentils or even use it to make delicious dips, spread it on bread, or serve as an appetizer…
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Coconut Chutney

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