Coconut Cilantro Relish

This relish makes an ideal accompaniment to spicy foods and cold meat platters.
  • 3 cups peeled, seeded and chopped tomatoes
  • 1 /12 cups grated fresh coconut (or grate the flesh of one coconut weighing 10 to 12 oz)
  • 3/4 cup sugar
  • 1/2 cup white vinegar
  • 1/4 tsp cayenne pepper
  • 1/2 tsp salt
  • 4 tbsp roughly chopped cilantro leaves

Put all the ingredients except the cilantro into a saucepan with 2/3 cup of water and simmer over medium to low heat, covered for about 50 minutes, until the mixture becomes syrupy. Remove from heat and allow to cool. Stir in the cilantro.

If you're making this to keep, transfer it to sterilized jars once it's cooled and seal. Store in the fridge and use within one month.

  • Yields: about 1 pound
  • Preparation Time: 1 hour and 15 minutes
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