Spicy Coconut Relish
A great relish to add to grilled fish, chicken or salads!
Servings: 2 cups
- 120 g 1.5 cup desiccated coconut
- 1 red chilli*
- 1 tbsp grated ginger
- 4 tbsp chopped coriander
- 3 tbsp lime juice
- 2 shallots finely chopped
- Salt to taste
Place desiccated coconut and red chilli in a food processor and blend until combined.
Add ginger, coriander and lime juice, and blend until combined
If the mixture seems to dry, add a little splash of water.
Fold the chopped shallots into the mixture.
Add salt to taste.
*Use less if you like it less spicy, or more if you want it spicier.
**Will stay fresh up to 3 days when kept in the refrigerator