Coconut Chutney

Chutney has a ton of different variations. Some are sweet, sour, but many are savory.

This Goan Coconut chutney is a variation of it all. Coconut chutney can be used as a spread to a variation of sandwiches.

One of my favorite ways to enjoy this chutney is on toasted bread with the chutney spread, stacked with cucumbers, tomatoes, onions and a dash of salt and pepper! Delish! And takes me right back to my childhood.

Now let's get to making it!

All you need is the ingredients and an electric blender.

Ingredients:

1 cup of dry/fresh shredded coconut

1 medium bunch of fresh cilantro

1 large clove garlic

1 Thai chilli (2-3 for added spice)

1 medium ball of tamarind (can be skipped)

1/2 tsp salt

1/4 tsp sugar

1/4 cup warm water plus more for consistency

Method:

Dump it all in a blender and hit blend!

The consistency should be a thick, spread type consistency.

Add more water 1 tsp at a time if the chutney is too dry

Add dry coconut 1 tsp at a time if it's too runny!

Enjoy this as a sandwich!

Butter up 2 slices of white bread

Sprinkle a little salt and pepper on both slices

Spread the chutney over, slice off the edges and serve!!

These make a great party appetizer!

Enjoy

Xoxo

Joanna