Australian Recipes

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Coconut Chutney

coconut chutney

1 cup freshly grated coconut
¾ cup chopped cilantro
1 to 2 hot green chiles, seeded and minced
½ piece gingerroot, peeled and minced
1 clove garlic, minced
6 tablespoons nonfat plain yoghurt
1 teaspoon fresh lemon juice
½ teaspoon salt
1 tablespoon vegetable oil
¼ teaspoon black or brown mustard seeds

Makes 8 (2-tablespoon) servings.

  1. In a food processor combine coconut, cilantro, chiles, gingerroot and garlic with 5 tablespoons water. Process on high until it forms a smooth paste.

  2. Put mixture in bowl and add yoghurt, lemon juice and salt.

  3. Heat oil in heavy skillet over high heat until very hot. Add mustard seeds and cook until they pop.

  4. Add to coconut mixture and chill.

  5. Serve at room temperature.

Note: Coconuts are usually sold without the outer husk and should appear dry. The "eyes" or soft spots should not be mouldy or wet. Select coconuts that are heavy, and listen for juice that sloshes inside when they are shaken. First, puncture 2 or 3 of the "eyes" and drain the milk. Then, heat the coconut in a moderate (180° C) oven for 15 minutes. Let stand until just warm, then wrap in a towel and crack with a hammer.


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