Sagittarius Coconut Chutney (Sagittarius Lunar Cycle)

Sagittarius is a fire sign. Same as Leo when the new moon is in Sagittarius, we need to eat certain foods that will cool us down.

Today we are going to go into a completely different dish, one I grew up with Coconut Chutney. 

Coconut Chutney is a very popular condiment in Mauritius. It accompanies various dishes, stew, roast vegetables, rice dishes, stir fry, it is a dip with pita bread or pharata bread. It is also a good accompaniment for grilled fish.

It is also eaten cold so will help with cooling process.

INGREDIENTS:

1 small Fresh coconut or you can get 125 g fresh coconut cut into pieces already at any fruit and vegetables market or Harris Farm.

Fresh Tamarind – 2 Tablespoon or if you do not get fresh Tamarind 2 tablespoon of Tamarin paste is enough.

Half a bunch of fresh mint leaves.

Chilli is optional (since we are in the cooling process for the new moon in Sagittarius, refrain from using Chilli)

NOTES:

Only the flesh is used for the chutney, so make sure you remove the skin with a small knife.

If using fresh Tamarind, place them in a small bowl of water and leave to soak for 10 minutes prior so that the seeds can easily be removed.

METHOD:

Growing up we would use a rock grinder. Everyone had a big rock similar or a table and a mini rock grinder in their backyard in Mauritius and we would put all the ingredients on the big rock then crush everything with a mini rock grinder.  This whole process took forever but the smell was divine. Nowadays, you can use a modern Mortar and pestle or a blender to crush everything.

Place your grated coconut, Mint leaves and tamarind in a blender and mix until a nice paste is formed. Or use a Mortar and pestle (method recommended) to crush everything.

The paste should be greenish and wet.

Add salt to taste.

Leftovers can be stored in the fridge and can be kept in a tight sealed jar for up to 7 days.

You can embellish your coconut chutney with lemon juice, coriander leaves and garlic as well.

My personal recommendation is grilling fish and some rice then add the Chutney as accompaniment.  If you are having people over serve it as a dip with small slices of pharata, pita or Lebanese bread.

BON APPETIT.

As usual with fire signs, finish your meal with a green or peppermint tea.