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Home » Coconut and Coriander Chutney Recipe

Coconut and Coriander Chutney Recipe

Image of a chef holding a hot bowl

Coconut and Coriander Chutney Recipe

This is a very easy, fresh-tasting chutney recipe that lets your food processor do all the work.
Print Recipe Pin Recipe
Prep Time 20 minutes mins
Total Time 20 minutes mins
Course Relish, Sauces

Ingredients
  

  • 1 ½ cup Desiccated Coconut
  • 2 bunches Coriander fresh, chopped
  • 1 cup Yoghurt plain
  • 4 Green Chile Peppers
  • 2 Lemons
  • pinch Sugar

Instructions
 

  • Put coconut in a bowl with some boiling water on it, and let stand for ½ an hour. Then drain well, and put into the bowl of a food processor.
  • Juice the lemons and add the juice to the food processor, along with all remaining ingredients (seed the chile peppers first.)
  • Blitz to a paste. Use more juice, sugar and / or salt to adjust taste to your liking. Chill before serving to let the flavours marry by popping it, covered, into the fridge.
Tried this recipe?Let us know how it was!
This page first published: Jul 23, 2005 · Updated: Feb 3, 2021.

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Tagged With: Chutney, Coconut, Green Chile Peppers, Indian, Lemons, Yoghurt

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