Tip: start with the Mango chutney, so it can cool down. I put it in the freezer for a little while, it really taste refreshing!
Cocos pumpkin
- Chickpea flour
- Butternut pumpkin
- Spices: paprika, chili, garlic powder, lemon grass, ginger, pinch of salt
- Shredded coconut , prefer from own garden. First you make your own coconut milk, and you dry the left overs in the oven; voila!
100 gram chickpea flour plus all the herbs with 100ml water. Make a thick batter, you can always add some water, if you prefer. Cut the pumpkin in slices of max 1cm. Put the pumpkin in the chickpea batter and as finishing touch the shredded coconut. Put it in the oven 30 minutes – 200 degrees.
Cocos rice
- Multigrain rice (small glass)
- Coconut milk (can) 100ml
- Coconut milk (homemade) 100ml
- Water 100ml
- Red chili flakes
- Green peas
Boil the rice with the liquid and a pinch of red chili flakes. Have a look a couple of times, so it’s not going to fast, you can always add a little bit of water, if necessary. Boil all the water completely, but watch your pan for burning! In the end when all the liquid is gone, add some green peas. And let it rest for a while.
Mango chutney topping
- 1 mango
- Fresh grated ginger, 2 – 3 cm.
- 1 fresh red pepper
- 1 garlic clove
- 1 red onion
- 1 grated lime plus juice
- Cilantro
- Pinch of salt & pepper
- Optional: ginger syrup – but if the mango is sweet – don’t add it – less is more 🙂
Cut the mango in small cubes and the onion, garlic, red pepper in small pieces.
First fry the red onion in a little bit of coconut oil. Add the red pepper, ginger, garlic. Make sure it’s on small heat, so it’s not going too fast. You don’t want the ingredients to color brown. Add the mango and wait till the cubes become puree. Add the grated lime and the juice.
My mango was perfectly sweet, but if you like you can add some ginger syrup. Taste the chutney and optional you can add some red chili flakes, pepper and salt. If ready I put the chutney in the freezer for a little while to cool down. As finishing touch add some cilantro. If you prefer you can also make the chutney earlier and store it in the fridge.
Made by Laine 