Serves
6-8
Prep Time
15 mins
This traditional gem of a chutney has several variations by adding onion, or choosing whether to use cumin seeds, garlic and ginger etc. It’s a great condiment to have in the fridge to use any time in a sandwich or a roll. Just plain chutney sandwiches are great and even more delicious and filling when slices of cucumber and tomatoes are added. This chutney will keep well for around 5 days in the fridge and over a month if frozen.
Ingredients
- 1 bunch coriander leaves
- ½ fresh coconut, grated or cut into slivers or 1 cup ready grated dry coconut
- 1 tsp cumin seeds
- 5 cloves garlic or 1-inch piece ginger
- 2-3 green chillies (this will differ based on how spicy hot they are)
- 1” ball of tamarind or juice of ½ lemon or ¼ cup peeled raw green mango
- Rock salt to taste.
Method
- Clean and wash the coriander leaves and leave to drain in a colander for 10-15 minutes to remove as much moisture from them as possible.
- Grind all the ingredients together finely.
- This chutney can be used as an accompaniment with a regular meal or as a spread in sandwiches and rolls.
