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!
Recipe: Naryal ni Chutney
Also known as: Coconut Chutney/Coconut and Cilantro Chutney
Servings: Makes approx. 1 cup
- 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
- 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.