Archive | June, 2011

Coconut Chutney

28 Jun


>A quarter coconut

>1/2 teaspoon tamarind


>2 Green Chillis

>1 tbsp chopped mint leaves and corriander leaves (chopped)

>2 cloves garlic


1) Remove the brown outer skin from the coconut and grill the white flesh.Cut into small pieces.

2)Take all ingredients including the coconut flesh and grind to a fine paste.

3)Add a few drops of water to loosen mixture.

4)Serve with rice and bouillion cresson.(boiled water cress)

You may replace the tamarind and mint leaves with grilled peanuts ie traditional salted peanuts,(pistache sale) available on our store page.