Coconut Sambal

240g
by Tenina Holder

This delicious little thing could be used as a dip...or eaten straight from the bowl as a sort of coconut coleslaw...it is so YUMMY. I love it. I think it is better served after allowing a couple of hours for the flavours to develop. Add more salt or lime juice to taste if you wish...but enjoy...

It is perfect with curries of all sorts, and is fantastic when served with roti or naan. You may want to stock up on coconuts...just sayin. And to be honest, if fresh (albeit old) coconuts are too hard, try using Orgamix shredded coconut. It is not completely the same, but very good none the less.

Need

  • 20 g fresh ginger, peeled
  • 20 g red onion
  • 1 green chilli
  • 100 g old coconut flesh
  • Handful fresh mint leaves
  • 100 g coconut milk
  • 1 tsp Pink Salt Flakes pink salt flakes BUY
  • freshly cracked pepper to taste
  • 1 lime, zest and juice

Do

1  

Place all ingredients into TM bowl and chop 10 sec/speed 4.

2  

Serve with curries of choice or store in airtight container in the fridge for up to 3 days.

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