Delicious coconut chatini, perfect for serving with fish.
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.