This chutney is great with my eggplant and tomato curry but also delish with some flatbread as a snack or starter.

Ingredients

Coconut Chutney:

½ cup shredded coconut

3 sprigs of coriander

3 long green chillies

juice of ½ lime

salt

caster sugar

Method

1. Toast half the coconut in a dry pan until light brown.
2. Dice the chillies and coriander roughly into 1 cm pieces.
3. Place in mortar and pestle or a blender and pound until it’s a textured paste, not perfectly smooth.
4. Add to toasted coconut and un-toasted coconut.
5. Season with salt lime juice and sugar to your taste.