Coconut Pork and Chilli Chutney
Immerse yourself in rich, tropical flavors with this Coconut Pork and Chilli Chutney recipe—a perfect fusion of creamy, spicy, and tangy components. Tender chunks of pork shoulder are slow-simmered in a luscious coconut milk sauce infused with aromatic garlic, ginger, turmeric, and ground coriander, culminating in a velvety, deeply flavorful dish. Paired with a zesty homemade chilli chutney crafted from fresh red chillies, tamarind paste, and ripe tomatoes, this recipe delivers a harmonious balance of heat and acidity. Serve this irresistible combination over steamed rice or with warm flatbreads for a truly satisfying meal that's perfect for dinner parties or weeknight indulgence. Keywords: coconut pork recipe, spicy chilli chutney, creamy pork curry, tropical dinner ideas, coconut milk recipes.
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Recipe Information
Ingredients
- 700 grams Pork shoulder (boneless, cut into chunks)
- 400 ml Coconut milk
- 1 large Onion (finely chopped)
- 4 cloves Garlic (minced)
- 1 tablespoon Ginger (grated)
- 1 teaspoon Turmeric powder
- 1 teaspoon Ground coriander
- 0.5 teaspoon Chilli powder
- 2 tablespoons Lime juice
- 2 tablespoons Coconut oil (or any neutral oil)
- 2 tablespoons Coriander leaves (chopped, for garnish)
- 3 pieces Fresh red chillies (for chutney, finely chopped)
- 1 large Tomato (finely chopped)
- 1 teaspoon Tamarind paste
- 1 teaspoon Sugar
- 1 teaspoon Salt
- 100 ml Water
Instructions
Heat 2 tablespoons of coconut oil in a large pan over medium heat.
Add the chopped onion and cook until soft and translucent, about 5 minutes.
Stir in the garlic and ginger, and cook for another 1-2 minutes until fragrant.
Add the turmeric powder, ground coriander, and chilli powder, and mix well.
Increase the heat slightly and add the pork chunks to the pan. Sear them for 4-5 minutes until browned all over.
Pour in the coconut milk and reduce the heat to low. Simmer gently for 30-35 minutes, stirring occasionally, until the pork is tender and the sauce thickens.
While the pork is cooking, prepare the chilli chutney. In a small saucepan, combine the finely chopped chillies, tomato, tamarind paste, sugar, salt, and 100ml of water.
Bring the chutney to a boil, then reduce the heat and let it simmer for 10-12 minutes until it thickens slightly.
Remove the chutney from the heat and set it aside to cool slightly.
When the pork is done, stir in the lime juice and check for seasoning. Adjust with more salt if needed.
Serve the coconut pork hot, garnished with chopped coriander leaves, alongside the chilli chutney for dipping.
Enjoy with steamed rice or flatbreads for a complete meal!
Nutrition Facts
Calories |
2316 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 169.4 g | 217% | |
| Saturated Fat | 72.9 g | 365% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 490 mg | 163% | |
| Sodium | 2904 mg | 126% | |
| Total Carbohydrate | 79.1 g | 29% | |
| Dietary Fiber | 8.1 g | 29% | |
| Total Sugars | 48.8 g | ||
| Protein | 131.5 g | 263% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 209 mg | 16% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 3307 mg | 70% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
