Narial Chatni - Coconut Chutney
1 1⁄2 cups (200g) fresh coconut or 1 1⁄2 cups (100g) desiccated coconut
1 tbs granulated sugar
1 tbs grated fresh ginger
1 tbs finely chopped fresh coriander leaves
2 or 3 fresh chillies, seeded and minced
3 tbs lemon juice
1⁄2 tsp salt
Break the coconut and save the coconut milk.
Detach the pulp from the shell and pare of the brown skin.
Cut the pulp into small pieces and blend them in an electric blender with all the other ingredients.
Add enough coconut milk or water to make the mixture smooth. If you don’t have a blender, grate the coconut and use a mortar and pestle or a grinding stone to make the smooth mixture.
As an alternative to coconut milk or water, you can use 1 1⁄4 cups (300ml) yogurt, which gives a creamier texture.