{"id":2538,"date":"2008-04-29T14:54:00","date_gmt":"2008-04-29T18:54:00","guid":{"rendered":"https:\/\/veganlovlie.com\/2008\/04\/coconut-chutney-with-tamarind\/"},"modified":"2022-02-02T22:53:06","modified_gmt":"2022-02-03T06:53:06","slug":"coconut-chutney-with-tamarind","status":"publish","type":"post","link":"https:\/\/veganlovlie.com\/coconut-chutney-with-tamarind\/","title":{"rendered":"Tamarind Coconut Mint Chutney"},"content":{"rendered":"\n

A refreshing Coconut Mint Chutney with Tamarind<\/strong> where mint leaves add a fresh lovely aroma and tamarind imparts a subtle tanginess that balances the sweetness of fresh coconut. This coconut chutney makes a nice condiment to serve as part of a meal or with appetisers<\/a>, idlis and other nibbles.<\/p>\n\n\n\n

\"Tamarind <\/picture><\/figure><\/div>\n\n\n\n


I\u2019ve previously posted a Coconut Chutney recipe with the Vegetables in Coconut Milk<\/a> recipe. There are quite a few versions of the Coconut Chutney that I know of and the previous one I posted was with green apple. I\u2019ve made this one with tamarind puree which is the most common version of the Coconut Chutney.<\/p>\n\n\n\n

What\u2019s nice about Coconut Chutney is that it keeps for 2-3 days in the fridge and can be eaten as an accompaniment with several dishes. It can also be used as a dipping sauce with snacks or even as a spread on savoury crepes<\/a>.<\/p>\n\n\n\n

Some tamarind paste comes with the seeds. It’s easy to separate the seeds by adding a little water to the paste and mixing with hands. The seeds will loosen and come out.<\/p>\n\n\n\n

\"Tamarind <\/picture><\/figure><\/div>\n\n\n\n

How to make Tamarind Coconut Mint Chutney<\/h2>\n\n\n\n

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To make chutney is very easy. All you need to do is just blend all ingredients together and grind to a smooth consistency, adjusting the water as needed for smooth blending.
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