Coconut Chutney from Fiji

Coconuts make you think of the equator and tropical islands.  This classic chutney is served with Fiji’s traditional curries. However you can also use it as a side dish.  When I lived in Tanzania I had a machete which was great for opening coconuts.  In the Ukraine there are no machetes and opening the coconut was a bit of a mission.  Eventually I used a bread knife and a meat mallet which isn't ideal but it worked.  And I didn't even cut myself!
                                                                                    2 cups fresh coconut
liquid from the coconut
1 cup chopped fresh coriander/cilantro leaves
3 tablespoons lemon juice
1 thumb-sized piece of fresh ginger cut into slices
1 green chili
1/2 teaspoon salt

Combine all the ingredients in a food processor and mix well. Put in in a glass jar with a lid and allow it to sit for at least an hour before using, so that the flavours can blend and develop.  It will keep in the fridge for up to two weeks.

Cindy Vine is a South African currently living and working in Kyiv in Ukraine.  She is the author of Hush Baby, Defective, C U @ 8, Not Telling and The Case of Billy B.  All her books are available on Amazon in both print and Kindle format. http://cindyvine.com