Food & Drink

Recipe: Coconut chatini

Seahorse restaurant at Constance Lemuria Resort, Seychelles

Delicious coconut chatini, perfect for serving with fish.

Coconut palm

Coconut palm

Serves 4
Preparation time: 30 minutes
Cooking time: 10 minutes

  • 500g fresh coconut flesh, brown skin scraped off
  • 5 fresh corinader sprigs
  • 2 fresh green chillies
  • 80g tamarind pulp
  • 2 tbsp vegetable oil
  • juice 1/2 lemon
  • salt

1. Finely dice the coconut flesh and bake it at 180ยบC for 10 minutes to dry it a little.
2. In a blender or food processor, place the coconut, mint leaves, coriander leaves, tamarind pulp and oil. Blend to a paste, add lemon juice and some salt, mix well. Correct seasoning.

The chatini will keep for 5 days in the fridge.

Next week, we’ll post a fabulous fish recipe incorporating this coconut chatini.

 

 

 

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    Recipe: Coconut chatini | Constance Hotels | Vacation Guide Site
    March 9, 2012 at 12:02 pm

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