Zanzibar Coconut Chutney

Tanzanian cuisine is, in many ways, a reflection of the colonial powers at play in the country’s history. Think Chai, chapati and samosas… And you think India, right? Whilst yes, these are inherent players in Indian cuisine, they all (including this Coconut Chutney) have long found themselves at home in the tropical beauty of Tanzania. This chutney highlights Zanzibar’s love affair with coconut and incorporates the sultry heat of serrano peppers to bring you something worthy of dipping your chapati or samosa into… liberally. Dive into Castaway for our Chapati and Irio samosa recipes.

160g fresh coconut, cut into rough chunks
3 green serrano peppers
1 cup hot water
1t salt
1 cup fresh coriander
2T white vinegar
Juice of 1 lime

Chutney Time: To the bowl of a high-speed blender, add the chillies and the hot water. Pulse-blend until smooth. Add the remaining ingredients and blend to a smooth consistency.