Spice Mama’s Green Chutney with Ginger and Garlic

These are very hot little firecrackers from the orient. They can be used to add spice to almost any oriental dish. They dry very easily and can be stored and used this way for a long time.

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100 grams of fresh coriander

50 grams of fresh mint

3-4 green chiles

3 cloves of garlic, peeled

1 inch square of ginger, peeled

50 grams of dessicated coconut

1/2 a can of coconut cream (around 135 grams)

3 teaspoons of raw or brown sugar

1 teaspoon of salt

juice of half a lemon

Rinse and dry coriander and mint leaves on a tea towel. Roughly chop chile, garlic and ginger and then put all ingredients in a Thermomix or blender. Blend until the mixture if a fine paste and taste for salt and lemon.

Green chutney on toast or in sandwiches is my absolute favorite, but it also makes a great dip, and a base for stir-fries and curries. If you have any leftover, you can freeze it in an ice cube tray and pop out a cube or two whenever you need some.

From spicemama.com.au