EAST AFRICAN GREEN COCONUT CHUTNEY/CHACHANDU YA NAZI

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EAST AFRICAN COCONUT CHUTNEY/CHACHINI
Coconut chutney is a popular dip served in East Africa, usually with Fried fritters/bajia or spiced potatoes/viazi karai. It is very easy to prepare and can be served with anything savory too. It can be quickly made by grinding the grated or shredded coconut with the green chillies. This is out version of the famous Swahili coconut chutney.
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INGREDIENTS: 
  • 1 Small coconut /fresh grated coconut (about 200g)
  • 4-6 green chilli (Or more- depends how hot you want it to be!)
  • 2 bell pepper
  • Juice of 1 large lime
  • Salt ( to taste)
  • 2-4 tbs Water (as required)
  • 1 clove garlic (optional)
  • 2 cm cube ginger (optional)
  • 1 small carrot (optional)
  • 1-2 springs coriander leaves (optional)

METHOD

HOW TO MAKE COCONUT CHUTNEY

  • Grate the coconut. 
  • Chop the green chilli/green pepper.
  • Grate the carrot (if using- optional).
  • Add all the chopped items,garlic, salt and the lime juice in with the desiccated coconut in a blender/grinder.
  • Blend to a smooth paste.
  • There should be enough liquid in the desiccated coconut to blend the mixture, but if you are using store bought dry desiccated coconut, You can add some water to help with blending but you want the mixture to be a smooth but not watery consistency.
  • The coconut chutney is ready to be served.
MORE INFORMATION & TIPS​
1) The coconut chutney can be served as a dip with any food of your choice. Particularly goes well with fried fritters/bajia or spiced potatoes/viazi karai.
2) Fresh grated coconut makes a tastier chutney but can be replaced by desiccated coconut.
 Add a little bit of hot water to rehydrate it before blending with the rest of the ingredients.
3) There are different types of coconut chutneys all around the world hence there is a lot of variations depending on where you come from and personal preferences.
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​EAST AFRICA CUISINE