This is one of my very favorite condiments, I cannot believe I haven't posted this. Coconut Chutney or Chatini Coco as they say in Mauritius is a sort of sweet/spicy blend that accompanies rice dishes very well. I also eat it on anything else, because it's that good.
You will need a strong blender for this, or a food processor. Check that your device is equipped to handle this...I've blown up more than one mixer making this, and I'm not responsible for yours.
You'll also need a hammer and some strong big knives. Sounds inappropriate...totally required.
1 raw coconut, a regular one not a Thai coconut.
2-3 dry red chilies
3-6 cloves of garlic (depending on preference)
salt to taste (start with a little less than 1/4 t)
handful of mint leaves
handful of cilantro leaves
1-2 T Tamarind pulp (remove the seeds)
Oil (optional, 2-3 T)
Break open your coconut,and remove the shell. My usual method is to poke holes in the "eyes" sip out the milk with a straw, place coconut in a plastic bag (from the grocery store) wrap it up a bit because you don't want it to get dirty from the next part. Slam/throw the coconut against a hard surface (think concrete sidewalk) break it open! Remove the meat from the shell. Cut the coconut into smaller pieces, no more than 1/2 inch wide, and not longer than 2 inches. Small as you can manage, it will be easier on your blender.
Place all ingredients in your food processor/blender and process until uniform. You end result will vary depending on your blender and your personal taste. The addition of oil is optional, this chutney can be dry so the oil will help the blending and storing. Check for taste and adjust as needed. Store unused product in sealed container in the fridge, this will keep for quite a while if kept in fridge. (I've never had any go off in the fridge, only one jar that was left out over night during a hot Mauritian summer.) Coconut chutney will harden in fridge, so when picking a container keep that in mind...you want to be able to get a spoon in to dig it out.