SPICY COCONUT MINT CHUTNEY
Steps:
- In a food processor blend the chilies, the coconut, the salt, the zest, the lemon juice, the mint, the water, and the yogurt until the mixture is ground fine. The chutney keeps, covered and chilled, for 2 days. Serve the chutney with grilled or broiled chicken or fish.
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Michael Scarchilli
[email protected]This is my new favorite chutney! It's so flavorful and refreshing. I can't wait to try it on other dishes.
BD SHAKIL BOSS
[email protected]This chutney is a bit too sweet for my taste. I think I'll try reducing the amount of sugar next time.
Rick mason
[email protected]I love how versatile this chutney is. I've used it on grilled chicken, fish, and even as a dipping sauce for spring rolls.
Jim Simko
[email protected]This chutney is so easy to make. I had it ready in less than 15 minutes.
Rehman Majeed Rehman Majeed
[email protected]I had some trouble finding fresh mint, so I used dried mint instead. It still turned out great!
Tiger TKD
[email protected]This chutney is a bit too spicy for my taste, but I still enjoyed it. I think it would be great on grilled fish or chicken.
han
[email protected]I was a bit hesitant to try this chutney because I'm not a big fan of coconut, but I was pleasantly surprised. The coconut flavor is subtle and well-balanced by the other ingredients.
Boikanyo Marawu
[email protected]This chutney is a great way to add some extra flavor to your meals. It's easy to make and can be used as a condiment, marinade, or dipping sauce.
reallmarley
[email protected]I love the vibrant green color of this chutney. It's so refreshing and flavorful. I especially appreciate the hint of mint, which adds a unique twist.
Sadik jillo
[email protected]This chutney was a delightful blend of sweet, spicy, and minty flavors. It perfectly complemented the grilled chicken I served it with. I'll definitely be making this again!