Coconut, mango and yoghurt chutney

Name: Coconut, mango and yoghurt chutney
Ingredients: ½ cup Coconut, freshly grated and dried, or use desiccated; 1 Tbsp Jaggery, or brown sugar; 2 cloves Garlic, chopped; 2 small Green chillies, chopped; ½ tsp Flaky sea salt; 1 Mango, cut into small dice (Main); 1 Lime, or lemon, freshly zested and juiced; 1 cup Yoghurt; 1 handful Fresh coriander, chopped

Tamara West

Warren Elwin

Food writer

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The best way to make a good samosa is to buy them because there are so many available at Indian grocers. I buy mine from West Lynn Superette Dairy, Khyber Spices in Sandringham and Rupa’s Cafe in Freemans Bay. Heat them up and serve with this quick and tasty chutney, which can be used to accompany many Indian dishes.

Ingredients

½ cup	Coconut, freshly grated and dried, or use desiccated
1 Tbsp	Jaggery, or brown sugar
2 cloves	Garlic, chopped
2 small	Green chillies, chopped
½ tsp	Flaky sea salt
1	Mango, cut into small dice (Main)
1	Lime, or lemon, freshly zested and juiced
1 cup	Yoghurt
1 handful	Fresh coriander, chopped

Directions

In a food processor blitz together coconut, jaggery (or brown sugar), garlic, green chillies and salt. Remove to a bowl and stir through mango, lime (or lemon) zest and juice, yoghurt, coriander and some freshly ground black pepper. Chill before serving and thin out with extra citrus juice as needed.