I had a punnet of plums sitting there looking very lonely in my fridge and next to it, a vibrant red sweet chillI pepper, just calling out to me… saying I will say save these plums! Ok, so now I have fruit and veg talking to me lol! But boy did this pepper do good.
It teamed up with the plums so nicely and roasting them also added to their flavour. It’s the first time I’ve worked with a sweet chilli pepper and it truly is something!
Tangy and sour notes from the plums and a little heat from the pepper. The texture together is so velvety, perfect as a dipping sauce or as a chutney. I’ll definitely be making this again! Hope you enjoy it!
Have a wonderful week, much love D x
1 large red sweet chilli pepper
6 red plums
1/2 tbsp salt or to taste
1/2 tbsp granulated sugar or to taste
1/2 tsp red chilli powder
1 clove garlic peeled
Preheat oven to 200°c
Place the sweet chilli pepper and plums on a lined baking tray, bake for 20 to 30 minutes until soft and the aroma of the chilli and plums is sweet. Set aside to cool
De seed and de skin the chilli and plums. Remove the stones from the plum
Add the roasted prep into a food processor with the rest of the ingredients and blitz to a smooth chutney/sauce
When you go to a South Indian restaurant you will always be greeted with this moist, spicy and refreshing coconut chutney that helps balance out the heat from the other amazing intense flavours.
I have always thought that this particular chutney would be be best served using fresh coconut but my coconut craving took over and I experimented with finely desiccated coconut. To my surprise it did indeed work, it was a great hit with my husband and me. I can’t wait to make it for friends and family now as they can too enjoy this delightful accompaniment!
But for now here’s the recipe! Give it a go! Much love D x
For the chutney
1 cup fine desiccated coconut
1 green chilli
⅓ tsp garlic granules
1 tsp grated ginger
Salt to taste
For the tempering
2/3 tbsp sunflower oil
½ tsp mustard seeds
⅓ tsp dried chilli flakes
• Grind all the chutney ingredients together and pour hot water to aid this process
You can make the chutney dry using less water or more so that it is runny
• Heat up the oil, mustard seeds and dried flakes in a metal ladle directly on the stove. Once the seeds start to pop, gently pour over the chutney. Please be careful as the mustard seeds will continue to pop
• Serve chutney with dhokla or uttapas (South Indian food)
My husband found a whole bunch of used coriander in the fridge and most importantly the stalks were still very vibrant and aromatically fresh.
The first thing he suggested was a typical Indian green chutney. So I woke up this morning and started to work on it!
Normally we would add peanuts but I only had walnuts in my pantry from my baking endeavours so they went in first. To bulk up the vitamin and mineral content I threw in some crisp baby spinach leaves. All the Indian flavours followed and within minutes I had a tangy, hot chutney resting in the fridge just chilling away until the dhoklas were ready for it! Have a restful Sunday! Much love D x
100g fresh coriander with stalks
Handful of fresh baby spinach
½ tsp of grated ginger
3 cloves garlic crushed
2 hot green chillies
½ the juice of fresh lemon
1½ tbsp sunflower oil
1 tsp salt or more to taste
A little water
• Blitz the walnuts into a grainy paste.
• Add all the other ingredients and whizz into a chutney paste. You may need to thin the chutney out with a little water, but please do check seasoning after using the water