Chutney recipe for 4 (makes 12) people, takes only 20 mins; recipe has desiccated coconut, coconut milk, coconut oil, black mustard seeds, shallot, coriander stem, red chilli, lime, gram flour, plain flour, curry leaves, ground turmeric, ground pink peppercorns, ground coriander seeds, mild red chilli powder, sri lankan curry powder, tonic water, runner bean, red onion and vegetable oil.
Runner bean & curry leaf bhajis with coconut chutney
Course: Chutney
Servings
4 (makes 12)
servings
Prep time
30 mins
Ingredients
- Desiccated Coconut: 3 tbsp desiccated coconut
- Coconut Milk: 4 tbsp coconut milk
- Coconut Oil: 1 tbsp coconut oil
- Black Mustard Seeds: 2 tsp black mustard seeds
- Shallot: 1 shallot, finely chopped
- Coriander Stem: 2 tbsp coriander stems, finely chopped
- Red Chilli: 1 red chilli, deseeded and finely chopped
- Lime: 1/2 lime, juiced, plus wedges to serve
- Gram Flour: 150g gram flour
- Plain Flour: 2 tbsp plain flour
- Curry Leaves: 2 tbsp fresh or dried curry leaves
- Ground Turmeric: 1 tsp ground turmeric
- Ground Pink Peppercorns: pinch of ground pink peppercorns
- Ground Coriander Seeds: pinch of ground coriander seeds
- Mild Red Chilli Powder: 1 tsp mild red chilli powder
- Sri Lankan Curry Powder: 1 tsp Sri Lankan curry powder (see recipe below) or Madras curry powder
- Tonic Water: 200ml chilled tonic water
- Runner Bean: 150g runner beans, trimmed and finely sliced
- Red Onion: 1 red onion, halved and finely sliced
- Vegetable Oil: 1l vegetable oil, for frying
Directions
- To make the chutney, put the desiccated coconut and 1/2 tsp salt into a bowl and pour over the coconut milk, stirring to combine. Melt the coconut oil in a pan over a medium heat and add the black mustard seeds.Frythem until they start to crackle, then add the shallot, coriander stems and chilli, and fry for a minute or so. Pour the contents of the pan into the bowl with the coconut, add the lime juice, and stir to combine.
- To make the bhajis, put the flours, 1/2 tsp salt, the curry leaves and spices in a bowl and stir to combine.Whiskin the tonic water until you have a smooth batter about the consistency of double cream. Add the runner beans and onion and, using your hands, mix it all really well with the batter.
- Fill a deep pan half full with vegetable oil, and put on a medium to high heat, until a piece of bread dropped in sizzles and turns golden brown within 20 seconds or so. In batches, spoon in large dollops of the runner bean batter. Fry for 3-5 mins until golden and crispy, then drain on kitchen paper. Season well, then serve with the chutney and lime wedges.
