Fijian-style Spicy Coconut Chutney

Ingredients

In this Fijian adaptation, the traditional Thai Nam phrik kha is transformed into a Fijian-style Spicy Coconut Chutney by incorporating local ingredients and flavors. The Thai chilies are replaced with Fijian chilies for a unique heat, while the addition of lime juice adds a tangy twist. The use of coconut gives the chutney a creamy texture and tropical flavor, which is characteristic of Fijian cuisine. We alse have the original recipe for Nam phrik kha, so you can check it out.

• 1 cup (240ml) freshly grated coconut 1 cup (240ml) freshly grated coconut
• 2 Fijian chilies, finely chopped 2 Fijian chilies, finely chopped
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 tablespoon lime juice 1 tablespoon lime juice
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• Salt to taste Salt to taste
• Fresh cilantro leaves, for garnish Fresh cilantro leaves, for garnish

Nutrition

• Calories (kcal / KJ): 120 kcal / 502 KJ
• Fat (total, saturated): 10g, 8g
• Carbohydrates (total, sugars): 6g, 3g
• Protein: 2g
• Fiber: 2g
• Salt: 0.5g

Preparation

1. 1.
   In a mixing bowl, combine the freshly grated coconut, finely chopped Fijian chilies, onion, and minced garlic.
2. 2.
   Add lime juice, ground cumin, ground coriander, turmeric powder, and salt to the bowl. Mix well until all the ingredients are evenly combined.
3. 3.
   Allow the chutney to sit for at least 15 minutes to allow the flavors to meld together.
4. 4.
   Garnish with fresh cilantro leaves before serving.

Treat your ingredients with care...

• Coconut — Use freshly grated coconut for the best flavor and texture. If fresh coconut is not available, unsweetened desiccated coconut can be used as a substitute.

Tips & Tricks

• Adjust the spiciness by adding or reducing the amount of Fijian chilies according to your preference.
• For a creamier texture, blend the chutney in a food processor or blender.
• Store any leftover chutney in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve the Fijian-style Spicy Coconut Chutney as a condiment alongside Fijian curries, grilled meats, or as a dip for roti or naan bread. It also pairs well with seafood dishes, adding a burst of tropical flavor.

Presentation advice

Present the Fijian-style Spicy Coconut Chutney in a small bowl or ramekin, garnished with fresh cilantro leaves. The vibrant green color of the chutney will add a pop of visual appeal to your table.