Monday, 26 May 2008
Here is the classic chutney that is served with Fiji’s curries. It can also be a side dish for various rice recipes. It will last in the refrigerator for a couple of weeks.
At a glance
2 1/2 cups
2 cups freshly grated coconut
1 cup chopped fresh cilantro leaves
3 tablespoons. lemon juice1 tablespoon minced fresh ginger
1 green chile, such as serrano or jalapeño, seeds and stem removed, minced
salt to taste
In a bowl, combine all ingredients and mix well. Allow to sit, covered, in the refrigerator for at least one hour to blend the flavors.
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