Coconut Chutney

I absolutely adore coconut and can't get enough of it. This is my version of a South Indian condiment used for grilled fish or chicken.

Once made, eat immediately. It doesn't keep well, at all.


serves about 8 people

1 garlic clove, minced
1 cm fresh ginger root
1 fresh green or red chile(whichever you prefer), seeded and minced
2 cups freshly grated coconut
1 tbsp. vegetable oil
1 tsp. brown mustard
1 sprig of fresh curry leaves( found, usualy, in Asian food markets or specialty stores)
2 shallots, finely sliced
handful fresh cilantro leaves
juice of 1 lime

Pound the garlic and ginger into a paste using a mortar and pestle. Add the chile, and continue to mash until smooth. Add the coconut, and 2 tbsp water. Keep pounding  together.

Heat the oil in a wok over medium heat. Add the mustard, and stir constantly for about 30 seconds or so. Add the shallot, curry leaves, and cook for about 2 minutes until the shallots are softened. Remove fromthe heat, and mix together.

Add the cilantro leaves and the lime juice, and remove the curry leaves from the wok. Blend well and taste for seasoning. You can, at any time, adjust the flavours with more lime juice or salt, if needed.