Jamie drizzling honey on top of a fig tart

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chutney
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Coconut chutney

Yoghurt, peanuts, curry leaves, mustard & chilli

chutney
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Not Too Tricky

serves 8

About the recipe

Here is one of my mum’s recipes that I’ve never played around with, as it is one of my favourites. She usually makes it as part of a South Indian meal. I like to serve it as an accompaniment to breads, or with crisps and canapés at parties – it always goes down a treat.


nutrition per serving

Calories

g

Fat

g

Saturates

g

Sugars

g

Salt

g

Protein

g

Carbs

g

Fibre

of an adult’s reference intake


Ingredients

1 shelled coconut

2 fresh green chillies

80g roasted peanuts

5 tablespoons natural yoghurt

1 tablespoon vegetable oil

1 tablespoon black mustard seeds

4 dried red chillies

10 fresh curry leaves

Top Tip

This chutney will keep, refrigerated, in an airtight container for up to 2 days.

Method

  1. Shell the coconut, and cut the flesh into small pieces. Cut the stalks off the fresh chillies and then roughly chop.
  2. Add to a blender with the coconut chunks, peanuts, 1 teaspoon of sea salt and 150ml of water. Blend until the mixture is fine.
  3. Add the yogurt and blend again to a smooth paste. Transfer the mixture to a bowl.
  4. In a small pan, heat the oil over a low heat. Add the mustard seeds, dried red chillies and curry leaves and cook until the seeds begin to pop.
  5. Tip the tempered spices and the oil into the coconut chutney and mix well.

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