Coconut Relish Recipes

COCONUT RELISH

Steps:

• 1. Put coconut, yogurt, coriander leaves, chilies, salt, and hot water into the container of an electric blender, and blend until finely pureed. Put into a small serving bowl.
• 2. Heat the ghee or oil over medium-high heat in a small frying pan. When it is very hot, carefully add mustard seeds. Keep a pot lid or splatter screen handy, since the seeds may splutter and splatter. When the seeds stop spluttering and turn gray, immediately pour the ghee and seeds over the coconut puree. Mix thoroughly, check for salt, and serve.
• Note: This relish may be prepared ahead and refrigerated for up to 2 days. Remove from refrigerator at least 15 minutes before serving.

CRANBERRY-COCONUT RELISH

Steps:

• Pulse the cranberries, sugar and a pinch of salt in a food processor until finely chopped.
• Transfer to a bowl and stir in the coconut, chile, mint and lime zest and juice. Cover and refrigerate until chilled, at least 2 hours.

CHUNKY COCONUT, TOMATO, CUCUMBER AND LIME RELISH

Steps:

• Put the tomatoes, coconut, basil, cucumbers and chili, if using, into a bowl and toss. Just before serving, toss in the olive oil, salt, pepper and lime juice to taste.

PINEAPPLE COCONUT RELISH

Steps:

• Combine all ingredients. Cover and chill at least 4 hours Serve with pork, chicken or fish.

POL SAMBOL (COCONUT RELISH)

Steps:

• Place the onion, garlic, tomato, black peppercorns, green chilli, chilli powder and curry leaves in a food processor and blitz until you have a fine paste.
• Place the paste in a medium bowl and add the coconut, Maldive fish (if using) and mix well by hand. Then add the lime juice and salt to taste, mixing well. A few crushed curry leaves can be used as a garnish. Pictured left.