Ingredients
- 1 cup freshly peeled coconut flesh
- 2 medium red onions medium dice
- 1 tbsp black mustard seeds
- 1 tbsp cumin seed
- 1/2 lime juiced
- 5 tbsp safflower oil
- 3/4" fresh ginger root peeled and finely chopped
- 1/2-1 green chili coarsely chopped
- 4 stems cilantro or Italian parsley
- Salt and sugar
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coconut relish
Directions
- Finely grate coconut flesh in food processor or grater. Peel and dice red onion. Mix with the coconut. Toast black mustard seed and cumin seeds in an ungreased pan until the seeds start to jump. Add the roasted seeds Plus the juice of the lime and the safflower oil too the coconut relish. Add the grated ginger and stir. Dice the chili coarsely chop the cilantro or parsley and mix into the relish. Season with salt and sugar
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Summary
Courtesy Tim Malzer green box cookbook
