Celery, Coconut, Chilli Chutney

I was after a fresh spicy dip the other night, so I played around with a few flavours and created this magical wee creation. Great to have with any sort of chip (healthy ones of course). Also great to add into a salad for some flavour, or I picked up a loaf of gluten free sourdough bread to try the other day, and I had some with this dip on it and a little salmon also. Was incredible. I am on a mission to create my own sour dough bread now, so watch out for that recipe soon while I do some experimenting.

INGREDIENTS

1/2 cup shredded coconut 1/2 bunch celery 2 Tablespoons lime juice pinch of chilli powder 1 thumb ginger root peeled and grated Salt and pepper to season 1 avocado
SERVES: 1

Instructions

Place all the ingredients in a food processor and blitz up until smooth.

Place into a jar and allow it to sit for 30 minutes to allow flavour to develop more.

Keep refrigerated and consume within 7 days.

 

 

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