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Coconut Chutney with Tamarind Puree
Can be eaten as an accompaniment with several dishes. It can also be used as a dipping sauce with snacks or even as a spread on savoury crepes.

Ingredients

½   fresh coconut meat, finely sliced
1    tablespoon of tamarind paste
4-5 stems fresh mint chopped
1     tablespoon demerara sugar
¼   teaspoon salt
2     green chillies (optional)
40 ml water

  • Place all the ingredients in a blender and grind to a smooth consistency.
  • Add more water if required.

Some tamarind paste comes with the seeds. It's easy to separate the seeds by adding a little water to the paste and mixing with hands. The seeds will loosen and come out.