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
- 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
- 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!