Naryal ni Chutney I (Coconut Chutney)

Coconut Chutney

This super simple-to-make chutney is mild and tangy. For a more tangy version with mango, please see Naryal ni Chutney II (Coconut Chutney with Mango). Perfect with fried snacks or as a spread on sandwiches. Traditionally, fresh mature coconut flesh is scraped and used to make this chutney. The below recipe uses dessicated coconut as a substitute since fresh coconut is not readily available here (and even it was, I’m not going to sit on a mbuzi to grate it!).

For those who don’t know what a mbuzi is, it is a traditional wooden coconut grater, there is a seat one side and at the end of the other side, there is a steel blade with saw-like teeth. The coconut flesh is scraped against it. Funny story, when I was in university, we had a  display of items from the Muslim world and a mbuzi was on display, but it was labelled as a ‘Quran Stand’ (Rihal/Murfo)! That surely further affirmed some stereotypes, they read the Quran on a wooden stand with a knife at the end!! Anyways, offended I was and went to get the label out STAT!

RecipeNaryal ni Chutney

Also known as: Coconut Chutney/Coconut and Cilantro Chutney

Categories: Condiments; chutneys

Servings: Makes approx. 1 cup

Ingredients:

  • 1/2 cup unsweetened dessicated coconut
  • 1/2 cup cilantro, packed
  • 2-3 green chillies (or to taste), chopped
  • 3 Tbsp lemon juice
  • 1/2 tsp salt (or to taste)
  • 1/4 cup hot water

Directions:

  • Pour the hot water on the dessicated coconut and let it still for a couple of minutes.
  • In a blender, put the rest of the ingredients. Add the dessicated coconut and the water it soaked in.
  • Blend till all the ingredients are fine.
  • Cool in the fridge and then serve.
  • Store in the fridge, best consumed within 2 days.

Enjoy!

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4 responses to “Naryal ni Chutney I (Coconut Chutney)

  1. Pingback: Naryal ni Chutney II (Coconut Chutney with Mango) « The 'Khoji' Cook·

  2. Pingback: Dar na Bhajia (Lentil Fritters) « The 'Khoji' Cook·

  3. Pingback: Khichro (Spiced Barley, Lentil and Meat Mash) « The 'Khoji' Cook·

  4. Pingback: Bhajia (Savory Potato, Cabbage & Onion Fritters) | The 'Khoji' Cook·

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