A good blend of sweet and sour this chutney goes well with any Indian curry.
115g/4oz coconut, freshly grated
110g/4oz chopped, fresh green coriander
1 small onion or 2 shallots peeled and coasley chopped
2.5cm/1in piece of fresh ginger, peeled and coarsely chopped
2 garlic cloves, peeled and coarsely chopped
2 tbsp lemon juice
1 tsp coriander seeds
2 cloves
1cm/½in piece of cinnamon stick
1 tsp salt
1 tsp sugar
Put the coconut, coriander, onion or shallot, ginger, garlic, chillies and lemon juice in a food processor. Blend, adding 4 tbsp water as needed to get a thick, coarse paste. You may, if you wish, put this mixture into the container of an electric blender in several batches to get a much finer paste, adding a little water if needed.
Put the coriander seeds, cloves and cinnamon into a clean coffee grinder and grind them to a fine powder. Mix the powder with the coconut mixture. Add the salt and sugar. Stir to mix and taste for the blend of sweet and sour. Cover and refrigerate until needed.
The chutney lasts 24-36 hours. It may also be frozen.
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