Small Bowl of Coconut Chutney
(click to enlarge)

Coconut Chutney


East Africa, Tanzania   -   Achali ya Nazi
Makes:
Effort:
Sched:
DoAhead:  		 1-1/4
**
20 min
Yes		 This is an important chutney in Tanzania, served with various fried snacks and Samosas. It's also very good on corn tortilla chips - they're really big on corn in East Africa, but I don't know if they have tortilla chips.

1
3
1
1/4
1/4
c

t
c
c
Grated Coconut (1)  
Habaneros (2)
Sea Salt
Lemon Juice
Water, Warm
Make   -   (20 min - exclusive of preparing coconut meat for grating)
  1. Grate Fresh Coconut. I use the drum grater attachment for my KitchenAid mixer.
  2. Cap CHILIS and chop small.
  3. Squeeze LEMON JUICE.
  4. Put All Items in a mini-prep food processor and run fine (it should have some texture.
  5. Let stand for 1 hour to mature.
  6. Refrigerated, it'll keep only a few days, then get moldy. Freeze for longer storage.
NOTES:

  1. Coconut:

      It is important this is fresh coconut, or frozen grated coconut. Dried coconut doesn't work well, and dried sweetened coconut doesn't work at all. Measure is moderately packed. For details on dealing with whole Coconuts, see our Coconuts page.

  2. Habanero Chilis:

      As in West Africa, the Caribbean Habanero / Scotch Bonnet chilis dominate the hot chili segment. Three Habaneros capped and cored, but most of the membranes left in, makes it less hot than the ubiquitous Tapatío Sauce. Of course the flavor, texture and overall mouth feel are much different. You can make it milder by removing more of the membranes or reducing the number of chilis - or you can add more chilis! For details see our African Chilis page.
  3. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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