Mauritian Coconut Chutney
This chile pepper gets its name from its origin. In Spanish, serrano is an adjective meaning “from the mountains” which is where it originated-in the mountains of Hildalgo, Mexico. The serrano is normally about twice as hot as Jalapeno (about 10,000 to 15,000 Scoville units). It is the second most popular chile pepper in Mexico. This chile is used mostly for salsas but can also be used in soups, sauces, chili or stews. Try these as a hotter substitute for Jalapeno.
Ingredients:
2 Tbsp. vegetable oil
2 cups grated coconut
1 lemon, quartered
2 tsp. tamarind paste
5 small green chiles, such as serrano
2 cloves garlic
2 Tbsp. mint leaves
water as needed
Instructions:
Pour the vegetable oil into a frying pan and heat it. Add the coconut and saute until the coconut is golden brown. Remove from the heat and transfer to a blender or food processor. Add the remaining ingredients and process to a fine paste, adding water as needed. Serve at room temperature.
Yields About 2-1/2 cups.
Recipe from www.fiery-foods.com.