11/6/2023 0 Comments Coconut mint chutneyWhen doubled, the Mint Chutney is an especially good marinade for baked chicken.Ĭan't find coconut oil? Any neutral oil will do, like canola oil or even light olive oil, which doesn't have much flavor.īoth chutneys will keep in the refrigerator for 5 days, but for any longer you can freeze them in small Ziploc freezer bags or tupperware. This recipe can easily be doubled or tripled, depending on the amount you need. Yields 1/2 cup Mint Chutney, and 3/4 cup Coconut Chutney Transfer into a second serving dish and enjoy! Then add in the shallot and blend until you have a smooth puree. Next, make the Coconut Chutney: In the blender, combine the coconut, yogurt, pepper, and salt and blend until smooth. You want to leave whatever you didn't pour out as the flavor base for your Coconut Chutney. Transfer the mint chutney into a serving dish, but DO NOT CLEAN THE BLENDER. Then add in the coconut oil, garlic and shallots and blend until you have a smooth puree. It only needs a few minutes, so by the time you finish making the Mint Chutney it will be ready to use.įirst, make the Mint Chutney: In a blender, combine the mint, lemon juice, jalapeño pepper, sugar and salt and blend until smooth. 1 small red pepper, stem and seeds removed (or 1 jalapeño pepper, stem and seeds removed)īefore you get started, if you are using dried coconut it is helpful to sprinkle some water over the coconut to moisten it, but not more than 2 tablespoons.
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