SHERNAZ’S CORIANDER CHUTNEY (about 1-1/2 cups)
8 tablespoons dessicated coconut (unsweetened)
1 cup roughly chopped fresh coriander leaves (no stems, please)
8 small, green chiles, half seeded and chopped (this is very hot – use less chile, and seed it all, if milder spice is desired)
1 teaspoon cumin seeds
2 to 3 large garlic cloves, chopped
2 teaspoons sugar
1 teaspoon salt
2 teaspoons lemon juice
plain yogurt to taste
- Combine all ingredients except the yogurt in a food processor and grind to a fine paste. At this stage the chutney may be stored in the refrigerator or frozen. It can be used as is, spread over fish steaks and baked, wrapped in foil, for 30 minutes in a 450* oven, or spread on bread for cucumber tea sandwiches.
- Thin with yogurt to use as a dipping sauce with samosas, etc.