Coconut Pork and Chilli Chutney

Total Time
6hrs 15mins
Prep 3 hrs
Cook 3 hrs 15 mins

Spicy pork dish, found it in a magazine a few years ago.

Ingredients Nutrition


  1. Combine pork, chutney, chilli, cumin, garlic, ginger and juice in large bowl.
  2. Cover; refrigerate 3 hours or overnight.
  3. Cook capsicum in heated oiled wok or large pan, stirring, until almost soft; remove from pan.
  4. Stir fry pork mixture, in batches, in same pan until cooked through.
  5. Add capsicum and milk; cook stirring, about 1 minute or until heated through.
  6. Just before serving stir in coriander.


Most Helpful

WOW, what a combination of flavors. I just couldn't choose what I liked best, it was all so good. It was surprising, spicy, and soothing all at the same time. The chutney added another dimension that took it to another level. The dish was absolutely fantastic, something that a grand 5* hotel or restaurant would serve. This is something special. Thank you for sharing this great recipe, and thank you for a wonderful eating experience.

Miss Annie October 12, 2002

I am not a fan of eggplant, so I used summer squash. Otherwise an easy and delicious meal, my chutney sweetened the dish a bit too much, so I added sliced Kaffir Lime leaves as it simmered. Thai sauces are not generally thickened so I always use arrowroot or corn starch in a slurry near the end to make the sauce "cling" to the ingredients. With the cilantro, I also squeezed a lime on my finished dish. Chutney was an interesting ingredient to use, it would never have occurred to me to cook with it!

leefi1 November 11, 2014

Hi Evie, this made a very nice meal, not to mention incredibly quick! I had to thicken up the sauce like skunk galloway, but that was no drawback. If I make it again I'll definatley add more chilli though, it wasn't very spicy at all. Hubby and I both enjoyed, thank you for posting!

currybunny October 26, 2004

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