This chutney is really good with any coconut based dish and with roast chicken. This version originates from Mombasa, Kenya where I learnt to make it when I was 10 years old!
Coconut ChutneyPrint Recipe
- 2 tbs fresh green coriander
- 2 fresh green chillies
- 6 oz desiccated or fresh coconut kernel
- half cup milk/water
- 1 tbs fresh/bottled lemon juice
- 1 tsp sugar
- 1 tsp salt
Put all ingredients in a blender or food processor and pulse together until they all form a thick paste.
Remove into a small bowl and refrigerate before serving
Can only be stored for 2 days.