Zucchini pasta with green chutney


This is a lovely healthy way to get your greens on a meatless Monday, featuring my favourite green chutney.

For the green chutney you will need:

100 grams of fresh coriander

50 grams of fresh mint

3-4 green chillies

3 cloves of garlic, peeled

1 inch square of ginger, peeled

50 grams of dessicated coconut

1/2 a can of coconut cream (around 135 grams)

3 teaspoons of raw or brown sugar

1 teaspoon of salt

juice of half a lemon

Rinse and dry coriander and mint leaves on a tea towel.  Roughly chop chilli, garlic and ginger and then put all ingredients in a Thermomix or blender.  Blend until the mixture if a fine pale green paste and taste for salt and lemon. 

For the zucchini pasta you will need:

1 zucchini per person

Use a spiralizer or julienne peeler to slice your zucchini into long thin strips.  Place in a large bowl, add green chutney to taste (start with a few tablespoons and add from there), top up with salt, pepper and lemon and add some fresh coriander or mint if you like.  

This can be served cold, or if you would like it warm, sauté the zucchini in a little olive oil for 20 seconds or so, add the chutney to the pan and heat for another 30 seconds or so (don’t overcook it or the zucchini turns to mush).