Pea Coconut Chutney with Mint & Coriander

A delicious unique take on a traditional coconut chutney classic. The refreshing flavours of mint contrast beautifully with the richness of coconut. Peas add a bright spring flavour and colour to this tasty chutney.

Course Condiment

Cuisine Indian

Prep Time 20

Cook Time 5

Equipment

Food Processor

Ingredients

1 cup raw unsalted cashews
2 cup desiccated coconut, unsweetened
1 ¾ cup fresh peas
2 tbsp oil
2 whole seeded fresh green chilli's, minced optional
3 cloves garlic, minced
4 tbsp fresh ginger root, peeled and minced
1 tsp cumin seed, whole
½ tsp black mustard seed
¼ tsp garam masala
¼ tsp ground black pepper
⅓ cup fresh mint
½ cup fresh coriander
¼ cup fresh garlic chives
⅓ cup lemon juice
2 tbsp raw honey
3 tsp salt
1 400ml can coconut cream

Instructions

In a cast iron pan dry toast the cashews and coconut separately until they darken a few shades. Add to the food processor and blend into a fine crumb.
Add the peas to the processor and blend smooth.
Mince garlic and ginger, and optional chilli. Heat oil in a cast iron pan over medium heat. Add cumin and mustard seed. Wait for the cumin seed to darken and the mustard seed to crackle and pop. Now add the powdered garam masala and black pepper. Fry for a moment then add the garlic and ginger. Cook for 2-3 minutes until fragrant and soft. Take off the heat and allow the mixture to cool before adding to the food processor.
Wash and finely chop all the fresh herbs. Add these to the food processor along with lemon juice, salt, honey and coconut cream. Blend smooth.
Adjust for seasoning as desired and transfer into a sealed glass container. Store in the fridge for 5-7 days.

Notes

You can use any type of oil for this recipe but I recommend a cold pressed oil like sunflower seed.

You can also use any type of plant based milk for this recipe instead of coconut cream. I find the best flavour and texture for this chutney comes from using coconut cream or milk.