Mauritian Coconut Chutney
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This recipe and others can be found in the following article:
Ingredients
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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.
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