Recipe: Coconut chatini

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 180ºC 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.