Coconut, Chilli and Coriander Chutney
Grated coconut from half a coconut
3 green chillies - coarsely chopped
1 inch ginger
large bunch coriander leaves with stalks
salt to taste
Combine the ingredients and blend to a smooth consistency. Add more or less chilli as preferred. Traditionally, this chutney is made to satisfy quite a chilli taste. This chutney can be used to accompany meats, such as mishkaki and seafood such as the seared scallops listed above.