Kat's
Coconut
Chutney
A tropical chutney that tastes great using fresh coconut,
but you can
replace it with desiccated
if you wish. This is a quick-fix recipe, so eat within 4 days (stored
in the refrigerator).
convert
measurements
100 g coconut
6 tbsp boiling water
1 tbsp lime juice
3 spring onions
1 tbsp brown sugar
2 tsp chilli powder
1. Grate the coconut. In a bowl, mix the coconut, water and lime juice and
leave to infuse for 30 minutes.
2. Place the soaked coconut and liquid into a liquidizer, and blend for 20
seconds.
Thinly slice the spring onions, and add to the liquidizer along with the sugar
and
chili powder. Blend for a further 20 seconds.
3. Store in an air-tight container in the refrigerator for at least 1 hour
before serving
Innovators and creators are persons who can to a higher degree
than average accept the condition of aloneness. They are more willing to follow
their own vision, even when it takes them far from the mainland of the human
community. Unexplored places do not frighten them- or not, at any rate, as much
as they frighten those around them. This is one of the secrets of their power.
That which we call "genius" has a great deal to do with courage and
daring, a great deal to do with nerve.
- Nathaniel Branden