Coconut Coriander Chutney
|Chopped fresh coriander||1⁄2 Cup (8 tbs)|
|Green chili||1 , chopped|
|Desiccated coconut||1⁄2 Cup (8 tbs)|
|Natural yogurt||3 Tablespoon|
Freeze coriander and chilli solid.
Transfer to a dry grinder, add coconut and process to very fine powder.
Transfer to serving bowl, mix with yogurt, salt, sugar.
Adjust salt to taste, refrigerate until ready to serve.
Use chilli powder if green chilli is not available (although the result will not be as green) Prepare 4-6 weeks ahead and freeze until ready to use.
Add a little water to soften if thawed mixture is too thick.