This chutney probably has an official name, but we’ve only ever referred to it as Green Chutney. My first memory of green chutney is from when we were young, having it spread on a bit of bread and butter. But, it is also used as a marinade for fish – at least that’s how we used to have it. It’s also pretty good for dipping samosas.
It’s pretty tasty, easy to prepare and quick to make, so I’d recommend giving it a go. I still eat it these days on bread and butter, but I’ve always been a sandwich fan, whether they be with bread, toast, fried, or even rolled (I’ll mention this further into the blog). I guess it stems from mum packing us off to school each day with a jam sandwich for morning break and two further, more heartily stuffed sandwiches for lunch. I love creating a big fat stuffed sandwich, I also like experimenting with fried sandwiches, and if that’s your thing too, then you’ll love the film Chef (sexy food, cool music and Scarlett Johansson as a brunette).
With regard to the rolled sandwich, I flattened a slice of bread with a rolling pin, then spread some of this chutney on it, topped with some grated cheese, and some finely chopped tomato, then rolled it up tightly and fried it – great for sharing with guests at tea time.
Anyway, back to the recipe for the chutney:
- 7 tbsp desiccated coconut
- 2 small bunches coriander
- 3 chillies
- 2 tsp sugar
- 1/4 tsp salt
- 1 tsp cumin
- 4 cloves garlic
- Grind or blend all of the ingredients together with enough water to make a smooth paste that’s thick enough to spread on bread.
- That’s it!