Growing up in East Africa, coconut chutney was served with all of our vegetarian snacks and with all of our barbecue meats. This favourite chutney will set your taste buds with sheer joy. As coconut was readily available in Africa, the coconut flesh was used to make this chutney. I use desiccated coconut as it is readily available and the chutney can be made in less than an hour to add to your bhajias, samosas, barbecue meats and pretty much anything really!

This chutney is super easy to make and only a few ingredients like coconut, cilantro, green chilli, lemon and a granny smith apple are needed. Soak 1 cup of fine or medium unsweetened coconut in 1 cup of water and 6 tbsp of fresh lemon juice for about 20 minutes. Wash and remove stems of cilantro and green chilli. Remove seeds from from the granny smith apple. Blend all ingredients including the water and lemon juice. Garlic can be added to make the chutney rise to another level but thats optional.

COCONUT CHUTNEY

• Serves: 6-10

• Prep Time: 10 minutes

• Cooking Time: 20 minutes

INGREDIENTS

• 1 cup fine unsweetened coconut

• 6 tbsp fresh lemon juice

• 1 cup cold water

• 1 bunch cilantro, washed and stems removed

• 1-2 green chillies, washed and stems removed

• 1 granny smith apple, washed and seeds removed and halved

• 1/2 tsp Himalayan salt

• 1 tsp garlic paste (optional)

INSTRUCTIONS

Soak coconut in 1 cup of water and lemon juice for about 20 minutes. Add all ingredients in the blender and blend till you get a nice smooth green chutney. If you need to add more water, add a little at a time.

The chutney can be added to pretty much all the Indian snacks and barbecues.

Enjoy!!