Coconut and Coriander Chutney

This coconut and coriander chutney is refreshing and very simple to make. The addition of coriander leaves to the chutney makes it fragrant and super delicious. It makes for an appetizing accompaniment to Swahili snacks such as katlesi, meatballs, bajia (chick pea flour snack) and kachori (potato based snack).

You will need:

• 2 cups freshly grated coconut (from 1 medium sized coconut)
• ½ cup finely chopped fresh coriander (from 1 bunch of fresh coriander)
• ¼ to 1 finely chopped habanero chili (optional)
• 1 tsp minced ginger
• 2 tbs lime juice (from 2 medium-sized limes)
• 2 tbs olive oil
• salt (to taste)

What to do:

1. Put all the ingredients into a food processor or blender and whiz until you have got a thick paste, adding water to get the desired consistency.
2. Taste and adjust the seasoning, adding more lime juice if you like.
3. Serve with my beef katlesi