Coconut Chutney

A good blend of sweet and sour this chutney goes well with any Indian curry.

Ingredients
115g/4oz coconut, freshly grated
110g/4oz chopped, fresh green coriander
1 small onion or 2 shallots peeled and coasley chopped
2.5cm/1in piece of fresh ginger, peeled and coarsely chopped
2 garlic cloves, peeled and coarsely chopped
2 tbsp lemon juice
1 tsp coriander seeds
2 cloves
1cm/½in piece of cinnamon stick
1 tsp salt
1 tsp sugar

Preparation method
Put the coconut, coriander, onion or shallot, ginger, garlic, chillies and lemon juice in a food processor. Blend, adding 4 tbsp water as needed to get a thick, coarse paste. You may, if you wish, put this mixture into the container of an electric blender in several batches to get a much finer paste, adding a little water if needed.

Put the coriander seeds, cloves and cinnamon into a clean coffee grinder and grind them to a fine powder. Mix the powder with the coconut mixture. Add the salt and sugar. Stir to mix and taste for the blend of sweet and sour. Cover and refrigerate until needed.
The chutney lasts 24-36 hours. It may also be frozen.

Green Coconut Chutney

This beautiful fresh green chutney is fragrant and cooling with hot curries - and can be made in seconds!

Ingredients
250g/9oz fresh grated coconut or frozen coconut, thawed
or 150g/5oz desiccated coconut
1 large bunch of fresh coriander
1 large bunch of fresh mint
4-5 green chillies
6-8 garlic cloves
1 tsp (heaped) cumin seeds
1 tbsp sugar
1 large lime, juiced (or to taste)
salt

Preparation method
Put all the ingredients into a blender and whiz until you have got a thick paste, adding a little water if necessary.
Taste and adjust the seasoning, adding more lime juice if you like.

Garden green tropical grilled vegetables salad

Local vegetables
Yellow zucchini
sliced Green zucchini
sliced Eggplant
sliced Onions
sliced Tomato
sliced Lettuce, green coral and red coral

Method Seasoned the sliced vegetables in a deep plate with, cracked peppers, salt, crushed garlic, crushed ginger and salad oil, leave it for 20 minutes then grill slightly to be brown, pick the lettuce leaves red and green coral, place on the centre of the plate, garnish with the cold grilled vegetables, pour the top with balsamic and oil dressing, garnish with fine slice spring onions

Palm Sugar, Lime & Chilli Dressing

- Fijian Food Safari

This dressing is a perfect balance of sweetness, heat, sourness and salt

This dressing is a palm sugar syrup reduction that is balanced out with citrus and fish sauce to create a wonderfully sweet but balanced dressing for salads, grilled meats or seafood.
500gm        Thai Yellow Palm sugar (not the darker Indonesian palm sugar)
150ml         Water
4-5             Garlic cloves, chopped fine
2-3             Limes, juiced
30ml           Fish sauce
2-3             Small red/green chillies
10gm          Coriander root, cleaned & chopped

Method:

In a saucepan, add the palm sugar and water on a medium heat until the blocks of sugar dissolve.
Reduce heat to simmer until it forms a sugar syrup consistency like maple syrup.   Allow to cool.
Transfer the sugar syrup to a glass mixing bowl, and add the garlic, chilli, lime juice and coriander roots.  Whisk then cover and put in the fridge for a least 30 mins to allow the flavours to infuse
Slowly add the fish sauce to balance the other strong flavours