Vegetables Recipes - Tomatillo, Cilantro and Coconut Chutney Recipe

Ingredients 

• 10-12 fresh tomatillos

• large handful fresh cilantro, stalks removed and leaves coarsely chopped

• 3/4 cup creamed coconut, crumbled

• 1 garlic clove, crushed

• 1-3 fresh green chilies, such as serrano, seeded and chopped

• finely grated zest and juice of 1 lime

• 1/2 teaspoon sea salt

Makes about 1 cup

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Method:

1. Place the tomatillos under a preheated broiler until the skins start to blacken. Leave to cool.

2. Tip them into a blender with their cooking juices and skins. Add the remaining ingredients and process, slowly at first, to a chunky puree, scraping down the sides of the blender quite often.

3. If you like, add extra salt or lime juice to taste.

Note: Tomatillos are often teamed with avocados, but try coconut for a change. The flavor is subtle, providing the sweetness that tomatillos sometimes need, but without overwhelming their fresh grassy flavor. Use as a dip with tortilla chips or crackers, or as a relish with broiled fish or poultry. Serve at room temperature as the chutney solidifies when chilled.