Chutney sandwiches were always a favorite in our household when growing up. A staple when traveling, at picnics or when guests stopped by. It is traditionally made with fresh grated coconut. In Canada I am "clueless" when it comes to breaking a whole coconut, and even more so when it comes to grating the fresh kernels, so in keeping with simplicity I use dried unsweetened finely grated coconut. This is found in bulk stores or your local supermarket. To keep it fresh I refrigerate or freeze the remainder. You can also add 1/2 cup of ground cashew nuts or almonds, which is a healthy addition for vegans and vegetarians.
Appliances needed
A Blender. I use my Magic Bullet blender/pitcher.
Ingredients
1 cup fine unsweetened
(dried) desiccated coconut
(dried) desiccated coconut
2 cups fresh cilantro (packed tight), a few stems can also be used
1 green chilly or to taste
1 medium onion
Ginger Root, about 1/2 inch
Garlic, 4 cloves
1/2 teaspoon Cumin seed whole or powdered
1 tsp Granulated Sugar, or other sweetener (like splenda )
1/2 teaspoon salt
1 fresh lime squeezed
Method
Nutrition Facts
Servings Per Recipe: 15 (or more)
Serving Size: 1 serving
Amount Per Serving
Calories: 47.0, Total Fat: 3.6 g, Total Carbs: 3.7 g, Dietary Fiber: 0.7 g, Protein: 0.9 g
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| A nice smooth consistency when done |
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| Keeps well in an airtight container in the fridge |
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Welcome treat on a cold evening... yummy! I want one more.
ReplyDeleteHi Lisette
ReplyDeleteI just finished making the coconut chutney your recipe shown above and it turned out awesome! Alwyn thinks I should add one more green chilli...but I think not as it already has a zing to it. Your recipe step by step along with illustrations...so easy to follow. This is my very first time making this chutney as I used to order from people who made this. Great tasting chutney and thank you for this easy to follow recipe. I am going to try out some more of your recipes. Thanks Irene
Hi Irene
DeleteThank you for leaving a comment. I am so glad you tried this recipe. I too felt overwhelmed before I realized that one can keep it simple and still turn out the tastes we love in our kitchen. Enjoy! Lisette
Lisette you should try adding a little tamarind when making your coriander chutney, if you do not have it in your kitchen look for it in Jamaican stores.
DeleteI like the way you set up your blog, and the recipes are very simple to
ReplyDeletefollow. I made the corriander chutney and it was delicious. Within a
day the chutney was half eaten. Thanks for sharing your recipes.
Excellent
ReplyDeleteThank you Marian
ReplyDeleteI also add a few I mean 2 to 3 curry leaves, a few mint leaves, a roasted onion and grind with the remaining ingredients you mentioned. Whilst making the Chutney sandwich I would place a few slices of cucumber on the top of the Chutney and make the sandwich
ReplyDeleteThanks for your comments Marena
DeleteLisette....my hubby tells me he made your recipe in the summer. It was delicious.
ReplyDeleteI just made a batch of your green coriander coconut chutney. It came out real good. Made it with love for both my brothers Mario and Peter and my other family members too.
ReplyDeleteMade chutney sandwiches and it was such a hit. Everyone loved it! And my sis Irene was bragging lol about how good hers comes out using your recipe too.
Dear Doris, thank you so much for your kind words. I am so glad to know that my chutney recipe is being shared and relished by your family especially at a time like this. Much love to you all, and remembering Mario fondly!!
DeleteThis recipee is amazing...thank u so .. I trued it once and making it again today as my kids loved it❤️❤️❤️
ReplyDeleteYou are welcome. Hope you have many more lovely experiences with this rcipe
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