The picture really doesn’t do justice to this old Mauritian household favorite. I have so many childhood memories linked to this dish. In the old days Coconut Chutney was made on a Roche Carri. It was hard work grinding coconut to a paste between 2 stones but it tasted better somehow. I had to use an electric blender to make it but I sincerely hope somebody somewhere in Mauritius is still grinding it on the old Roche Carri, we need to keep this kind of traditional kitchen craft alive. Coconut Chutney is one of a shortlist of things I ask (demand) my Mam to make whenever I travel home and I like to eat it the old way, with my fingers.
For those who don’t know, Coconut Chutney is usually served with bouillon Brede Cresson (Mauritian watercress soup) and homemade potato chips. It’s hot and tangy yet has a fresh taste that keeps you coming back for more. Coconut Chutney is also good with sandwiches, crackers or rice dishes. Basically you can use it the same way you would use hummus, the main difference is Coconut Chutney simply tastes better.
- about 1/2 a coconut grated
- a handful of fresh mint
- a clove of garlic
- 3 fresh or dry chilies
- 1/2 tsp of tamarind paste
- salt to taste
- 3 table spoon
- Grate the coconut.
- Add all the ingredients in a food processor and pulse.
- Add a few table spoon to help binding.
- Pulse till a coarse'ish paste is obtained.