Ingredients for Green Coriander Chutney
- Green Chili
- Fresh Ginger
- Garlic Cloves
- 100g creamed coconut
- 1 large bunch (about 100g) fresh coriander leaves
- 1/2 large bunch (about 50g) fresh mint leaves
- 1 teaspoon salt
- Caster Sugar
- 2 1/2 limes (juice)
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How to Make Green Coriander Chutney
- Combine 5 green chilies, 1 inch ginger (roughly chopped), 2 cloves garlic (roughly chopped), and 100g creamed coconut in a food processor. Blend until a smooth paste forms.
- Add 1 large bunch (about 100g) of fresh coriander leaves and 1/2 large bunch (about 50g) fresh mint leaves. Pulse until finely chopped but still slightly textured.
- Add 1 teaspoon salt and 1 tablespoon sugar.
- With the food processor running, slowly pour in the juice of 2 limes.
- Process until thoroughly combined.
- Taste and add the juice of the remaining 1/2 lime if needed for extra tang.
- Transfer to a sealed jar and refrigerate. This chutney will last for up to a month.
- Note: The chutney may solidify due to the creamed coconut. To restore its consistency, bring to room temperature, blend briefly, and add a little more lime juice if necessary.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
5g
Fat
38g
Carbs
2g