The Post

South Indian-style Coconut Chutney

2 cups freshly-grated coconut

1 cup water

1 punnet mint

1 punnet dhania

6 green chillies

6 cloves garlic

2 tsp salt

1 tsp jeera seeds

1 tsp mustard seeds

½ onion

2 tsp oil

1 sprig curry leaf

1 tsp tamarind mixed with 2 tbs hot water

Liquidise half the mint, chillies and dhania with half the coconut, 1 tsp salt and ½ cup of water until a smooth paste forms.

Add the remainder of the ingredients into a liquidiser and pulse.

Adjust the salt to taste. In a small frying pan, heat the oil. Add the jeera and mustard seeds and cook for 3 minutes before adding the onion, curry leaves and garlic.

Cook for 6 minutes.

In a mixing bowl, add the liquidised coconut mixture. Add the fried part and tamarind. Mix well and enjoy.





African News Agency