burnt toast

You’ve looked at the photo, haven’t you, and gone, “ But Laura, I can see more triangles there. Aren’t you going to talk about them? I like triangles, and I sort of really want one for breakfast now.” Yes and no kitten. This week I want to dedicate this post to this glorious chutney. Why? Because it’s delicious and I don’t think you’d bother if I’d give you the triangles first. And because I like being a tease.

But seriously. This chutney man. Ugh. It’s beautifully mild, yet complex in flavor. The sweet creaminess of the coconut marries beautifully with the fresh coriander and mint, with a subtle complexity added by the curry leaves.  It’s delicious in sandwiches, but most of all, amazing paired with Indian food. Especially samosas. Crunchy potato and pea samosas.  Tasty ones.

Enough teasing, lets get to the recipe.

Coriander and Coconut Chutney

Makes quite a bit – about 1 ½ cups

We’re aiming for a thick, runny consistency, which is exactly what you’ll get once you’ve made it. However, after a couple of hours in the fridge, it will become quite firm. Just add a bit of water to thin it out, and adjust the seasoning accordingly.

1 cup (90g) shredded coconut

250ml coconut milk

1 tsp ground cumin

1 bunch coriander, roughly chopped

12 mint leaves

1 tsp salt

1 big Tbsp peanut butter

¼ lime, juice

for tempering

1 Tbsp oil

1 tsp mustard seeds

8 curry leaves, torn (dried are fine)

¼ tsp chilli flakes, or more to taste

Place the shredded coconut in a heatproof bowl. Boil the kettle and cover the coconut with water. Let it sit for about half an hour or until cool. This will soften it and make it easier to puree.  Once it’s cooled, pour off any water remaining. Add the coconut milk, and whip out your hand held blender. Give it a blend for a couple of minutes, until the coconut shreds are shreds no more, then add the cumin, coriander leaves, mint leaves, salt, peanut butter and lime juice, and continue blending. It’s up to you how smooth or chunky you want it, but I tend to aim for smooth.

Now, in a fry pan, heat the oil over low heat. Add the mustard seeds, curry leaves and chilli, and give them a bit of a shake. Once the mustard seeds start popping – which won’t take long – remove from the heat and pour over the coconut mixture. Stir it in and bam! Ze chutney is ready to go.

Keeps in an airtight container for about a week.