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