Goan green coconut chutney

Goan green coconut chutney

Molho picante de coco

By
From
Lisbon
Makes
1 × 400 g jar
Photographer
Steven Joyce

This cooling coconut chutney from Lisbon via south India is easy to make and goes well with all sorts of curries and spiced dishes, as well as samosas and bhajis. For an explanation of why I've included Goan recipes here.

Ingredients

Quantity Ingredient
50g desiccated coconut
1/2 small bunch coriander, leaves and stalks, washed
1/2 green chilli, or more, depending on its heat
1/4 small onion
1 garlic clove
1/2 teaspoon tamarind paste, (optional)
2 teaspoons freshly squeezed lime juice
generous pinch salt
small thumb-sized piece ginger, peeled and roughly chopped
1 garlic clove
1 teaspoon caster sugar
120-180ml cold water

Method

  1. Place all the ingredients except the water into the bowl of a food processor or a blender. Add a couple of tablespoons of the water, then whizz everything up. Stop and scrape down the sides, then add more water until the paste has a thick, saucy consistency. Run the processor for 5 minutes, then taste the chutney and adjust the spice, salt or sweetness levels, if necessary.
  2. The chutney will keep in the fridge for about 1 week.
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