Friday, January 13, 2017

Coconut Chutney

 This is a cooling chutney just a few minutes to put together. I know that you may get discouraged in peeling the fresh coconut, but I reassure you that using a fresh coconut is worth the extra effort.

If fresh coconut is not available, you can also use dry coconut. To make the dry coconut less dry, let it soak for a few minutes in the coconut milk.

This is a high impact dish that can make any soup creamy and rich. You can also serve it with rice, vegetables or kicharee.

      One fresh coconut or 1 cup dry grated unsweetened coconut
      1 can of light coconut milk
      5 tablespoon of dry mint, or 10 fresh mint leaves
      Juice of ½ lemon
      One slice of fresh lemon peel
      Salt to taste

If using fresh coconut, open it and take the fresh coconut meat out of the shell. Put in the blender and blend with the coconut milk salt, lemon and lemon peel; form a creamy paste. Add the mint and salt at the end.

If using dry coconut, do not blend it just add it at the end and mix it manually. Let it soak for a few minutes.

This chutney will keep in the fridge for 4 or 5 days.

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