Spiced Carrot and Coconut Chutney
A flavorful chutney with aromatic spices, perfect for pairing with cold meats or fish.
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- •.5 tsp Coriander seeds
- •.5 tsp Mustard seeds
- •5 Curry leaves
- •1 pinch Salt
- •2 Small chilliesKeep whole
- •1 OnionGrated
- •1 tbsp Olive oil
- •2 cloves GarlicThinly sliced
- •2 tbsp Sugar
- •1 tbsp Tamarind paste
- •4 tbsp Coconut
- •1 CarrotGrated
- 1
Toast coriander seeds, mustard seeds, and curry leaves in a pan over low heat.
2 min
- 2
Add a pinch of salt and whole chillies to the pan. Toast gently.
1 min
- 3
Grate the onion and add to the pan with olive oil. Cook until caramelized.
5 min
- 4
Add sliced garlic to the pan and cook until fragrant.
1 min
- 5
Stir in sugar and tamarind paste, mixing well.
1 min
- 6
Add coconut and grated carrot to the pan. Mix thoroughly.
2 min
- 7
Simmer for 5 minutes, adding water if necessary to maintain moisture.
5 min
- 8
Remove from heat and let cool before storing in a jar.
2 min
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Pizza
Any style of pizza