Green Coriander Chutney
This is from Nigella’s column In UK Vogue and it’s not really chutney and let’s face it what other colour is coriander. red? But this is like an Indian pesto! Easy peasy and so what if creamed coconut* is the most fattening thing on the planet! Look at Nigella she’s um slim … well anyway you can put in coconut lite instead but it makes it quite runny and it should be solid ish ( like your hips will be after)
Live a little it’s delicious!!
½ long big green chilli or more if you like it hot to trot but not too much or you might (trot)
2.5cm piece ginger peeled and grated or chopped
4 garlic gloves squished
75g of creamed coconut or 1/3 can of coconut cream
Large bunch of coriander and make sure its green!
4 stems of mint leaves
1/2tsp salt
pinch of caster sugar
juice of 2 limes or more to taste
Cut the chillis up about the size of a diamond you can afford (No you are not Elizabeth Taylor!)
Whack the chillis ginger garlic and creamed coconut in the whizzer and blitz to a paste
Add the coriander and mint and go for it again
Add salt and pinch and sugar
Add the lime juice
Taste it and laugh and smile mmm yum oh!
Serve it raw as is with swordfish steaks; Grill the steaks and then dob a bit on the top I’m sure you can serve it with any fish or chicken
Keeps in the fridge for up to month in a jar
* creamed coconut is like butter thick and comes in a block rather than runny like cream so it’s better to use it
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