A fresh-tasting chutney which is a perfect accompaniment to curry, Nariel Chatni (nahr-yale chat-nee) must be served fresh. At the most it will keep for
3 days if covered and stored in the refrigerator.
2 oz. desiccated coconut soaked in
5 fl. oz. yogurt for
1 hour juice and grated rind of
1-inch piece fresh root ginger, peeled and sliced
1 green chilli, chopped
1 garlic clove, sliced
1 medium-sized onion, roughly chopped
Place the coconut mixture and lemon juice in an electric blender. Blend for 1 to 2 minutes or until the mixture has become a puree. Add the lemon rind, ginger, chilli, garlic and onion and blend for 1 minute more.
If you do not have a blender, finely chop or mince all the ingredients and mix them together in a mixing bowl.
Serve immediately or cover and store in the refrigerator until needed.