10 January 2013,21:01 by
Ponmathi Srilekha.S

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Chutneys are served with most meat dishes in Indian cuisine. This one is lightly spiced and perfect to accompany a heavily spiced meal.
Serves :

Preparation Method :

  • Place the coconut, chillies, coriander, and mint in a food processor. Add 30 ml / 2 tablespoons of the lime juice, then process until thoroughly chopped.
  • Scrape the mixture into a bowl and add more lime juice to taste. Add salt and sugar to taste. If the mixture is dry, stir in 15 - 30 ml / 1 - 2 tablespoons coconut milk.
  • Heat the oil in a small pan and fry the nigella seeds until they begin to pop.
  • Reduce the heat and add the onion. Fry for 4 - 5 minutes, stirring frequently, until the onion is soft.
  • Stir the onion mixture into the coconut mixture and leave to cool.
  • Garnish with coriander before serving.


  • 200 grams fresh coconut, grated
  • 4 fresh green chillies, seeded and chopped
  • 20 grams fresh coriander (cilantro), chopped, plus 2 or 3 sprigs to garnish
  • 2 tablespoons chopped fresh mint
  • 3 tablespoons lime juice
  • ½ teaspoon salt
  • ½ teaspoon caster (superfine) sugar
  • 2 tablespoons coconut milk (optional)
  • 2 tablespoons groundnut oil
  • 1 teaspoon nigella seeds
  • 1 small onion, very finely chopped

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