Not Too Tricky
serves 8
About the recipe
Here is one of my mum’s recipes that I’ve never played around with, as it is one of my favourites. She usually makes it as part of a South Indian meal. I like to serve it as an accompaniment to breads, or with crisps and canapés at parties – it always goes down a treat.
Ingredients
1 shelled coconut
2 fresh green chillies
80g roasted peanuts
5 tablespoons natural yoghurt
1 tablespoon vegetable oil
1 tablespoon black mustard seeds
4 dried red chillies
10 fresh curry leaves
Top Tip
This chutney will keep, refrigerated, in an airtight container for up to 2 days.
Method
- Shell the coconut, and cut the flesh into small pieces. Cut the stalks off the fresh chillies and then roughly chop.
- Add to a blender with the coconut chunks, peanuts, 1 teaspoon of sea salt and 150ml of water. Blend until the mixture is fine.
- Add the yogurt and blend again to a smooth paste. Transfer the mixture to a bowl.
- In a small pan, heat the oil over a low heat. Add the mustard seeds, dried red chillies and curry leaves and cook until the seeds begin to pop.
- Tip the tempered spices and the oil into the coconut chutney and mix well.
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