The Urban Foodie: A quick Coriander and Coconut Chutney

Monday 8 October 2007

A quick Coriander and Coconut Chutney

This chutney is literally a case of throwing some ingredients into a food processor. This chutney is great with breads and particularly good with marinated tikka or tandoori meats (particularly trout and quail).
I like the sweet and hot combination of coconut and green chilli, but you can play with these as you see fit.
To make it I add a handful of fresh coconut, a bunch of coriander (including the stalks) - mint is also really good in this as well, 2 green chillies, 2 tbspns coconut milk, juice of half a lime, and seasoning. Blitz until smooth. If you prefer a looser mix, just add a spoonful of yoghurt or two until you get your desired consistency.

4 comments:

Gloria Baker said...: I want make chutney so many times, I will try this Steven, Gloria; 8 October 2007 at 16:00
Hannah said...: Pop by to collect your award!; 10 October 2007 at 08:56
Gloria Baker said...: Steven congrats for your award! and dear, I see you have wrong my blog is www.canelakitchen.blogspot.com maybe for this you don't go to see me, I invite you when you want to go, I have more recipes.xxxGloria; 10 October 2007 at 15:27
David Hall said...: Greetings stranger

Just had to try out this chutney with mates over the weekend. Had it with my crab and cod curry, very Keralan it was and the chutney was superb. Worked perfectly with some spinach and cumin breads. Nice one.

Hope life is good?
Cheers
David; 21 October 2007 at 18:02

MUSINGS AND QUOTES ON FOOD

"My weaknesses have always been food and men, in that order."

Dolly Parton

"Fish, to taste right, must swim three times - in water, in butter, and in wine."

Polish Proverb

"A fruit is a vegetable with looks and money. Plus, if you let fruit rot, it turns into wine, something Brussels sprouts never do."

P.J. O'Rourke

"An empty belly is the best cook."

Estonian Proverb

"A gourmet who thinks of calories is like a tart who looks at her watch."

James Beard

"The smell and taste of things remain poised a long time, like souls, ready to remind us...."
Marcel Proust

"When the girl returned, some hours later, she carried a tray, with a cup of fragrant tea steaming on it; and a plate piled up with very hot buttered toast, cut thick, very brown on both sides, with the butter running through the holes in it in great golden drops, like honey from the honeycomb. The smell of that buttered toast simply talked to Toad, and with no uncertain voice; talked of warm kitchens, of breakfasts on bright frosty mornings, of cosy parlour firesides on winter evenings, when one's ramble was over and slippered feet were propped on the fender, of the purring of contented cats, and the twitter of sleepy canaries."
The Wind in the Willows, by Kenneth Grahame

"People are more violently opposed to fur than leather because it is safer to harrass rich women than motorcycle gangs."
Unknown

"Scallops are expensive, so they should be treated with some class. But then, I suppose that every creature that gives his life for our table should be treated with class."
Jeff Smith, The Frugal Gourmet

"Never eat more than you can lift.."
Miss Piggy, Diva.

"The squid is so cooperative. Its body forms a tube that can be stuffed with marvelous fillings. You don't have to be Greek to enjoy this one. "
Jeff Smith, The Frugal Gourmet

"The joys of the table belong equally to all ages, conditions, countries and times; they mix with all other pleasures, and remain the last to console us for their loss."
Jean Antheleme Brillet-Savarin, The Physiology of Taste