Coconut and mint chutney
1 cup unsweetened desiccated coconut
3 tbsp cashews, dry roasted and coarsely chopped
¼ small chili, finely minced
½ cup plain yogurt
1 cup fresh mint leaves, roughly chopped
1 tsp sea salt
Make the chutney in a food processor. Puree the coconut together with the cashews and chilli. Once ground, add the yogurt, mint and salt and pulse for a minute.
Serve at room temperature or chill.
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