skish
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Coconut and coriander chutney with cucumber sticks

South India's fresh, fragrant sauce.

  • 10 min
  • 1 serving
  • Vegan
  • Indian cuisine
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Coconut and coriander chutney with cucumber sticks

Per serving

Calories
128 kcal
Protein
2.4 g
Carbohydrates
10.3 g
Fat
9.9 g

Values computed from the ingredients with USDA FoodData Central and the CREA tables.

Ingredients

For 1 serving

  • Desiccated coconut15 g
  • Cilantro10 g
  • Ginger3 g
  • Chili pepper0.5
  • Cucumber150 g
  • Lime juiceto taste
  • Saltto taste

In season: June – September

Method

  1. Put the desiccated coconut in a small bowl with 3 tablespoons of hot water and leave it to soften for 5 minutes.
  2. Meanwhile wash the fresh coriander, peel the ginger, remove the stalk and seeds from the chilli and cut everything into small pieces.
  3. Blend the coconut with its water, the coriander, ginger, chilli, lime juice and salt until you have a thick, bright green sauce.
  4. Wash the cucumber, cut it into sticks about 7 cm long and serve with the chutney.

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