Coriander and Coconut Chutney

Coriander and Coconut Chutney

Coriander and Coconut Chutney

This is a great side dish for any Indian curry, but especially a meat dish with a tomato based sauce.

On this particular occasion, however, it was put to use rather like mayonnaise, working alongside nothing more fancy than cooked prawns.

Peel, dunk, devour. Great finger food for a night in front of the TV.

It’s just a pity that the TV happened to be showing the Swedish national heat of the horror that is the Eurovision Song Contest.

if they hadn’t have worked so darned well with this chutney, I swear I’d have stuck prawns in my ears until the caterwauling muppets on the screen were silenced.

Not wanting to waste tasty crustaceans, I opted for plan B – Green Day’s “Dookie“on my phone.

It was wonderfully bizarre – there on the screen was some demi-operatic cherub, all big bouffant and evening gown being assaulted by a wind machine, giving it 110% on the dramatic gestures scale to, as far as I was concerned, the lucid strains of “Basket Case”.

Another prawn, dear…?

Coriander and Coconut Chutney

Ingredients

  • 250ml coconut cream
  • a large handful of coriander (cilantro), roughly chopped
  • 3 tbsp desiccated coconut
  • 1 habanero chilli, roughly chopped
  • 3 tsp lemon juice
  • a pinch each of salt and freshly ground black pepper

Method

  • Place the ingredients in a blender. Blitz under smooth.
  • Place in a small covered bowl. Refrigerate until required.

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2 thoughts on “Coriander and Coconut Chutney

    1. paleovirtus Post author

      Thanks. Glad you liked it.

      Avoid all contact with Eurovision.

      Treat it like an advancing Zombie horde, i.e. only go anywhere near it if you have a high powered rifle shooting silver bullets dipped in holy water.

      Trust me, your ears will love you for it… 🙂

      Like

      Reply

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