A fresh, spicy chutney made from grated coconut, green chillies, lime juice, and coriander, served as a vibrant condiment alongside curries and snacks.
Nutrition & Info
Equipment Needed
Presentation Guide
Vessel: small bowl or ramekin
Garnishes: coriander leaf, chilli slice
Accompaniments: dholl puri, gateau piment, any curry
Instructions
-
1
Combine grated coconut, chillies, onion, garlic, and coriander in a mortar or food processor.
-
2
Pound or blend to a coarse paste, adding lime juice and salt as you go.
-
3
Add a splash of water if needed to reach a thick but spoonable consistency.
-
4
Taste and adjust the balance of lime, salt, and chilli to your preference.
-
5
Serve immediately as a fresh condiment or refrigerate for up to two days.
Did You Know?
Satini coco is so essential to the Mauritian table that most families prepare a fresh batch every single day.
Chef's Notes
Equipment Tips
- mortar and pestle or food processor
- bowl
Garnishing
coriander leaf, chilli slice
Accompaniments
dholl puri, gateau piment, any curry
The Story Behind Satini Coco
Satini coco is a direct descendant of South Indian coconut chutney, brought to Mauritius by Tamil laborers. The Mauritian version tends to be simpler and more lime-forward than its Indian ancestor, reflecting the abundance of limes on the island. It serves as the perfect cooling counterpoint to the chilli-heavy dishes that dominate Mauritian cooking and appears on tables alongside everything from dholl puri to grilled fish.
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