Coconut and Coriander Chutney – Mombasa Style

Coconut and Coriander Chutney – Mombasa Style

 

This chutney reminds me of growing up in Mombasa, Kenya.  We would dip hot bhajias or packed potatoes into it and scoop up big chunks. A creamy and mild chutney but so full of flavour. Transports you to a tropical climate instantly. 

It is relatively simple to make and lasts for 3 days in an airtight container in the fridge.  

Perfect to use as a spread in sandwiches, or as a dip for crisps as it is a very versatile chutney and super yummy! 

 Ingredients:

  • 1 cup of greek yoghurt (add more if needed)
  • 1 1/2 cups of coriander
  • 1 cup of dessicated coconut pre-soaked in hot water.
  • 3 green chillies
  • 1 large lemon, juiced
  • 1 1/2 teaspoons salt (add more according to taste)
  • 1 tablespoon sugar (add more according to taste)
  • 1/4 cup warm water

Method:

  1. Blitz all the ingredients except the yoghurt in a large blender or food processor. This will take a couple of minutes.
  2. Add yoghurt and blitz and if needed increase the amount of yoghurt to make it creamier.
  3. Taste for salt and sugar.
  4. Enjoy with bhajias or packed potatoes. 

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2 Comments

  1. Surani
    April 10, 2016 / 1:47 pm

    Hi, did you use coriander seeds or leaves?

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