Coconut chutney

Coconut chutney

Ingredients:
Note: You may vary quantities to suit personal taste.
Fresh coconut flesh (from 1/2 coconut)
(alternatively use dehydrated grated coconut from the supermarket-125 grams)
1 tablespoon fresh tamarind paste
Juice and skin from 1/2 medium lemon
1 tablespoon vegetable oil
3-5 small green chillies
1/2 cup mint leaves
2 cloves garlic
Salt to taste

Preparation:
Grate the white coconut flesh taking care not to include the brown outer skin. Roast the grated coconut flesh in a heavy saucepan with 1 tablespoon vegetable oil until light brown.
Blend roast grated coconut with remaining ingredients to a fine paste. You may have to add some water to obtain paste consistency.
Serve with rice and curry or with bouillon bredes.
Will keep in fridge for a few days