Freshly grated coconut mixed with chilli, lime juice, onion, and coriander, a ubiquitous Seychellois condiment served alongside curries and grilled fish.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: small condiment bowl
Garnishes: coriander sprig
Accompaniments: any curry, grilled fish, rice
Instructions
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1
Crack the coconut and grate the fresh white flesh finely using a box grater.
-
2
Combine grated coconut with diced onion, chilli, and coriander in a bowl.
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3
Squeeze lime juice over the mixture and add salt.
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4
Toss everything together until well combined.
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5
Let sit five minutes before serving to allow flavours to meld.
Did You Know?
In Seychelles, fresh coconut is grated daily in most households, and the chatini is made fresh for each meal rather than stored.
Chef's Notes
Equipment Tips
- grater
- mixing bowl
- knife
Garnishing
coriander sprig
Accompaniments
any curry, grilled fish, rice
The Story Behind Chatini Coco
Chatini coco is the most fundamental condiment in Seychellois cooking, present at virtually every meal. It bridges the Indian chutney tradition with the Creole reliance on coconut as a primary ingredient. The dish requires absolutely fresh coconut to achieve its characteristic texture and sweetness, which is why Seychellois cooks insist on cracking a new coconut each time rather than using desiccated alternatives.
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