Quick and tasty green chutney

Green chutney has possibly been my most requested recipe this year.  It's a chutney my family has made regularly for generations, with a few recipe variations, all of them delicious.  It's such an easy chutney to whip up, and so full of taste and goodness.  

You can use it in sandwiches, as a dip, a curry paste, a marinade or a salad dressing (it makes an amazing potato salad).  It keeps in the fridge for a few days, and can also be frozen.  

There are two other green chutney recipes on this website, one using toasted cumin seeds, and other with the addition of ginger and garlic. Both also use a combination of coriander and mint.  

This recipe is the easiest of them all, it only uses coriander, and takes seconds to make in a Nutribullet or blender.  I am making a huge batch for Christmas and thought I'd post the recipe as it's perfect holiday fare. 

To make your own batch you will need:

1 bunch of coriander, washed, with roots cut off (supermarket sized)

1-2 green chillies, depending on how hot you like it

1/3 to 1/2 a cup of coconut cream (Ayam brand is preferable)

1/3 cup dessicated coconut

1 teaspoon of salt

2 teaspoons of raw sugar

Juice of half a lemon

Put all the ingredients in your blender and blend till smooth.  Taste and adjust ingredients until you are happy with the flavour and texture.  If the chutney is a bit runny, it will set like butter in the fridge.

Enjoy!

The easiest prawn curry

It is no secret that curry is my perfect comfort food, but it really does have the power to comfort, and sometimes and the power to cure.  

I've been sick, on antibiotics and totally unmotivated to cook this week, until I realised that I needed a good hit of my own cooking to actually make me feel better!  

This prawn curry is so easy and so good, I had to get it online so you can make it for yourself, when you're short of time and need a pick me up.

For two people (you can double this), you will need:

2-3 tablespoons of coconut oil

1 tablespoon of crushed ginger

1 fresh chilli - red or green - 2 if you like it hot

2 heaped teaspoons of bottle masala

250 grams of fresh prawns - cleaned and deveined

half a cup of frozen peas

half to a tin of coconut milk or cream (Ayam brand)

juice of half a lime

salt to taste (less than half a teaspoon is needed)

large handful of rice noodles (I soak mine in cold water for 10 minutes or so before throwing them in) (optional)

In a heavy based saucepan, heat the coconut oil and lightly fry the ginger and fresh chilli.  Add the bottle masala and then the prawns, stir frying so the bottle masala doesn't burn.  Add the frozen peas, then the coconut milk, bit by bit, stirring in between additions.  You can add as much coconut milk as you like, up to a whole tin, or use water or stock to dilute it.  Cook the curry for a few minutes only - you don't want the prawns to overcook.  Squeeze in fresh lime juice and add salt to taste.  Serve with the rice noodles thrown in and eat it like a soup, or omit the rice noodles and eat with hot white rice.  

Thank me later!  It really can cure you!