Courgette Chutney

Course : Curry
Serves: 1
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60 grams desiccated coconut
250 gram courgettes -- washed and roughly chopped
315 milliliter water
1/2 teaspoon salt
1 teaspoon tamarind concentrate or 1 tbsp lime juice
1 medium fresh green chilli -- seeded and chopped
1 piece root ginger -- peeled and roughly chopped
1 clove garlic -- peeled
25 grams coriander leaves including the tender stalk

Preparation / Directions:

Put coconut, courgette and water in a karahi, wok or saucepan and place over a high heat. Bring to the boil, reduce heat to low, cover the pan and simmer for 5 minutes. Add salt and tamarind and stir until tamarind is dissolved. Remove from heat and allow the ingredients to cool. Puree the courgette mixture with the remaining ingredients in a food processor until smooth.

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