MINTED COCONUT CHUTNEY
desiccated coconut, mint, spring onion, chilli, limes, ginger, coconut water, flaky sea salt, coconut sugar
A fresh, zingy condiment to sprinkle over curries, rice, fish and meat dishes. Place 2 cups desiccated coconut in a bowl with the finely chopped leaves from a bunch of mint, a finely chopped spring onion and red chilli (seeds removed), the juice of 2 limes plus the zest of 1, some freshly grated ginger,
1-2 tablespoons coconut water to moisten, and flaky sea salt and a little coconut sugar to taste. Mix well, cover and chill several hours before use. Keeps in the fridge for up to a week.