24 May, 2015
Chutney coco-coriandre
I don’t call it a sauce, because it is not cooked, and it sounds more sophisticated. It is based on coriander which is an Asiatic spice, but I actually found a base for this recipe in a French cookbook. That’s why this French sounding title.
This green, fresh and spicy sauce works great with fried shrimp, scallops or chicken.
Ingredients
- 2 bunches of fresh coriander
- 2 tbs grated coconut
- 2 tbs coconut milk
- 1 tbs olive oil
- 1 small garlic clove (small one or even half, this sauce is served raw, so even a small amount of garlic makes a difference
- Juice from half a lemon
- 1 pinch of cumin seeds
- 1 tsp sugar
- Salt to taste
- It may be difficult to mix all the ingredients, it takes time, be patient. If it really does not work add more coconut milk or more olive oil to the desired thickness.
Instructions
- Chop and mix all the ingredients with a hand immersion mixer.
- It takes time, be patient. If it really does not work add more coconut milk or more olive oil to the desired thickness.
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