Author GFNCAdmin Categories Recipe of the Week Posted on

Ingredients
1 Coconut (chopped into pieces)
2 Tbsps. Sea moss gel
1 bundle Coriander (chopped)
1 Tbsp. Cumin
1 Tsp. Turmeric
3 cloves garlic (grated)
1 Tsp. Curry
2 Tbsps. Oil
2 pieces. Red chili
1 piece ginger (grated)
2 single hot green pepper
4 oz. Chickpeas (cooked)
1 Tbsp. Mustard
½ cup. Vinegar or Lime Water if needed
8 oz. Sugar Salt – to taste

Directions

  • Mix and blend all the ingredients, except, garlic, mustard, oil, red chili, cumin, curry, and turmeric.
  • Sautéed the remaining ingredients in a pot with the Oil
  • Add the blended coconut mixture to the sautéed ingredients and cook for 10 to 15 minutes. Let cool before consuming or storing.

NOTE:
The chutney can be refrigerated for months.

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