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Coconut Herb Chutney

A creamy, tropical chutney made with freshly grated coconut and lots of local herbs. 
Makes about 2 cups.

Ingredients
  

  • 1½ cups fresh grated coconut
  • ½ cup chopped fresh herbs mix of mint, basil, spring onion tops, garlic chives, or coriander or Mexican coriander if available
  • 1 small green chili chopped (optional)
  • 1 small clove garlic chopped (optional)
  • Juice of 1 lime or 1 tablespoon vinegar
  • Salt to taste
  • 2 tbsp coconut milk or water to adjust texture

How to make it
 

  1. Blend the ingredients:
    – in a mortar and pestle or food processor, combine the grated coconut, herbs, chili (if using), garlic (if using), lime juice, and salt.
  2. Add liquid:
    – add a little coconut milk or water, a spoonful at a time, and blend or pound until you get a thick but smooth paste
    – it should be soft enough to scoop, but not runny.
  3. Taste and adjust:
    – taste the chutney, add a bit more salt or lime juice if needed.
  4. Serve fresh:
    – spoon into a small bowl and serve right away, or keep in the fridge and use within 1–2 days.