Coconut Chutney {Nariyal ni chutney}

Coconut Chutney {Nariyal ni chutney}
This is another East African staple chutney, often taken for granted that we forget to mention it when planning a menu, because no fried starter or a typical East African meal is complete without it. It goes hand in hand with anything lentil or coconut based.
Unlike the grated frozen coconut we get in the US, the coconut back home is grated fresh everyday- just before noon so that the chutney is freshly ground and ready for lunch. Once the coconut is split, the women use a tool called mbuzi ya nazi, which literally translates to the "goat of coconut" why? not a clue, but the contraption is a interlocking folding low stool which looks exactly like a Quran holder, except it has a sharp grater on one end. The women sit squatting sideways, stabilizing the stool and using one half of a coconut scrape the coconut over the sharp metal piece, the grated coconut falls unto a plate placed under the scraper. Biceps, triceps and obliques all get a workout as well.
Once the coconut is grated, many things happen- it can be used to make tui or coconut milk. Traditionally using a kifumbu or a long basket like cylinder made from woven reeds coconut milk is extracted for cooking. The grated coconut is transferred into the kifumbu, then warm water is added, followed by a twisting and squeezing to extract what is called tui la kwanza or tui zito ( thick coconut milk), more water is added and the second batch of coconut milk called tui laini ( thin coconut milk is extracted). and so on and so forth the more water you use the lighter the coconut milk.
Each batch of coconut milk has a specific use. Of course, coconut milk extraction can also be done in a blender!
Coconut used in chutneys don’t have the milk extracted and sometimes release its own milk once blended with water and with addition of lime and salt.
Coconut Chutney
1 cup fresh grated or frozen grated coconut ( I use the Deep brand)
1 tsp salt or to taste
5-6 hot Thai Green chilies, or more depending on the spiciness you like
Juice of 1 lemon or lime
3-5 stalks cilantro ( this chutney does not require more as it is usually more on the pale side)
¾ cup water as needed for blending
Blend everything in a blender to make chutney.
Transfer to a bowl. cover and chill
Remove from the fridge at least an hour before serving.
This will stay fresh in the fridge for 2-3 days, so if you have extra, freeze it in Ziploc bags.
Variations:
- Add 2-3 cloves of peeled garlic to make a Coconut and Garlic Chutney
- Use half a bunch more of cilantro to make a more darker green Coconut and Cilantro Chutney
- Add coconut milk from a can (tui) to make it more liquidly or simply add more warm water( this type of chutney is used for pouring over chaats, or with the Zanzibari /Urojo mix)
- Add more hot peppers if you like spicy chutneys
- add lime or lemon juice - each give a different taste to the chutney. e.g. I use the lime based one as an accompaniment to samosas, or meat based fried foods, and the lemon based with foods cooked with coconut milk and veggies like green bananas, plantains, etc.
Tip:
I freeze the chutney in Ziploc bags and defrost at room temp whenever I need it.
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