Mauritian Coconut Chutney

Dave DeWitt Leave a Comment

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Mauritian Coconut Chutney
Votes: 0
Rating: 0
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Rate this recipe!
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This recipe and others can be found in the following article:

Mascarene Chile Cuisine

 

By Dave DeWitt



Ingredients


  • 2 tablespoons vegetable oil

  • 2 cups grated coconut

  • 1 lemon, quartered

  • 2 teaspoons tamarind paste (available at Asian markets)

  • 5 small green chiles, such as serrano, or substitute 3 jalapeños

  • 2 cloves garlic

  • 2 tablespoons mint leaves

  • Water as needed



Instructions


Pour the vegetable oil into a frying pan and heat it. Add the coconut and saute until the coconut is golden brown. Remove from the heat and transfer to a blender or food processor. Add the remaining ingredients and process to a fine paste, adding water as needed. Serve at room temperature.
Servings
2 1/2 cups
Servings
2 1/2 cups
Mauritian Coconut Chutney
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe

This recipe and others can be found in the following article:

Mascarene Chile Cuisine

 

By Dave DeWitt



Ingredients


  • 2 tablespoons vegetable oil

  • 2 cups grated coconut

  • 1 lemon, quartered

  • 2 teaspoons tamarind paste (available at Asian markets)

  • 5 small green chiles, such as serrano, or substitute 3 jalapeños

  • 2 cloves garlic

  • 2 tablespoons mint leaves

  • Water as needed



Instructions


Pour the vegetable oil into a frying pan and heat it. Add the coconut and saute until the coconut is golden brown. Remove from the heat and transfer to a blender or food processor. Add the remaining ingredients and process to a fine paste, adding water as needed. Serve at room temperature.
Servings
2 1/2 cups
Servings
2 1/2 cups
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