Coriander & coconut chutney

This chutney reminds me of the one my mum used to make in Fiji using fresh coconut.

It’s so, so simple and easy to make ~ and is insanely delicious! I may be biased, though, because I’m a sucker for coriander.

Fresh coriander is herbaceous, zingy and slightly pungent. It’s full of green sunshine ~ chlorophyl ~ so it makes a great chelating and detoxifying herb.

Prepping time: 35 minutes ~ Effort time: 5 minutes

Makes about 1 cup ~ This recipe is gluten-free and vegan

3/4 cup desiccated coconut
1/2 cup freshly boiled water
2 cloves garlic, minced
1 red chilli, chopped
1 bunch fresh coriander, washed, roots removed and roughly chopped
2 tbsp freshly squeezed lemon or lime juice, or to taste
sea salt, to taste

Soak the coconut in the boiled water for at least 30 minutes

While the coconut is soaking, prep the other ingredients

Process all ingredients together for a 30-60 seconds (about 10 seconds in a thermomix at speed 8)

Store in a glass jar in the fridge for up to a week or freeze in portions

Use as a condiment with salads, dhal and rice, in sandwiches ~ or in any way that tickles your fancy

Variations

Don’t like coriander? Use mint instead
Don’t like herbs? Just skip it altogether
Have fresh coconut? Use the same amount but not need for soaking or the water. Just make sure you’re using a mature (brown husk) coconut, not the young, green kind!

4 thoughts on “Coriander & coconut chutney”

Hi Lesh. I love the sound of the Coriander & Coconut Chutney. I have a question – Do you drain the water off the coconut before processing it or leave it in the mix? Thanks