Coconut chutney without yogurt
Thick fresh coconut and raw mango chutney. Makes 1½ cups
A thick, fresh chutney of grated coconut and raw mango blended with coconut water, chilli and coriander. With no yogurt it's dairy free and keeps its fresh coconut taste. It's served in East Africa with lentil fritters (bhajia), Zanzibar mix and Mombasa mix.
- Total time
- 15 min
- Difficulty
- easy
- Serves
- 12
Ingredients
- 2 ⅞ oz fresh coconut1 cup, finely grated
- ¾ cup coconut water or plain water¾ cup
- 1 tsp green chilli paste
- 2 tbsp fresh corianderchopped
- 1 raw (green) mangograted
- ½ tsp saltor to taste
- 1 tsp sugaror to taste
- 1 tsp lemon juiceor to taste
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What you'll need
Fresh ingredients (2)
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Method
0/3 doneStep 1: Put 2 ⅞ oz fresh coconut, ¾ cup coconut water or plain water, 1 tsp green chilli paste, 2 tbsp fresh coriander and 1 raw (green) mango in a blender.
Step 2: Blend to a thick chutney. Season with ½ tsp salt, 1 tsp sugar and 1 tsp lemon juice to taste.
Step 3: Serve with lentil fritters, Zanzibar mix or Mombasa mix.
Nutrition per serving
- Calories
- 45 kcal
- Protein
- 1 g
- Carbs
- 4 g
- Fat
- 3 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does coconut chutney without yogurt take?
- About 15 minutes in total.
- How many people does it serve?
- 12 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of fresh coconut?
- Desiccated coconut soaked in hot water for 15 minutes, about three quarters of the weight.
- What can I use instead of green chilli paste?
- 1 finely chopped green chilli per tsp.
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