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Another successful class – Albeit Nutty!

July 24, 2012

Coconut Chutney

Another successful cooking class last night – thank you to the ladies who attended – it was a full one!

We looked at all things coconut, how to prepare, how to buy, how to cook with…..

My classes are an informal relaxed session with lots of tastes and touching & smelling and are lots of fun, so if you are local to the Brisbane area, feel free to look here then contact me below to make a booking.

The next class is all things to warm you for Winter and I still have places left in my popular Gluten Free class too. Check out the menus here.

Last night we made a Coconut chutney – more like a sambal – as it is a dry chutney, not a wet saucy one as found in the West. This sort of chutney is popular in the southern Indian region and goes fantastically with Dosa.

So easy in the Thermomix or blender, just throw everything in and process to your desired consistency. You can use desiccated coconut but in this instance, fresh is best, and really makes a difference.

300g fresh coconut (approx ½ coconut) – or 200g desiccated
50g coriander root 
1/2 teas roasted mustard seeds
1 green chilli (with or without seeds)
Juice of 1 lemon or Lime  
Handful of curry leaves    
50g Coconut water or milk
Salt to taste    
 
Serve as an accompaniment to curry or with dosa                   
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