Coriander and Coconut Chutneys

Coriander and Coconut Chutneys Food Recipe

Ingredients for Coriander Chutney

1 cup chopped coriander leaves,

2 medium size garlic cloves,

2 medium size ripe tomatoes,

Green chillies to taste (as much as you can take)

Salt to taste.


Blend all the ingredients (except the salt) to a fine paste.
Add salt just before serving.
Serve with rice and curry or with dholl pooris.
Will keep in fridge for a few days.

Ingredients for Coconut Chutney

Note: You may vary quantities to suit personal taste.

Fresh coconut flesh (from 1/2 coconut)
(alternatively use dehydrated grated coconut from the supermarket-125 grams)
1 tablespoon fresh tamarind paste
Juice and skin from 1/2 medium lemon
1 tablespoon vegetable oil
Salt to taste
3-5 small green chillies
1/2 cup mint leaves
2 cloves garlic


Grate the white coconut flesh taking care not to include the brown outer skin. Roast the grated coconut flesh in a heavy saucepan with 1 tablespoon vegetable oil until light brown.
Blend roast grated coconut with remaining ingredients to a fine paste. You may have to add some water to obtain paste consistency.
Serve with rice and curry or with bouillon bredes.
Will keep in fridge for a few days.



Madeleine's recipe : Coriander and Coconut Chutneys
Discover more of Madeleine’s Mauritian cuisine in‘Best of Mauritian Cuisine’ by Madeleine and Clancy Philippe