Fresh coconut sambal

Serve this refreshing sambal to cool your palate when eating spicy curries.

• 1 cup (100g) finely grated fresh coconut
• 2/3 cup (180g) Farmers Union Greek Style Yogurt
• 1/4 cup finely chopped coriander
• 1 long green chilli, seeded, finely chopped
• 1/2 teaspoon salt
• 20g (1 tablespoon) ghee
• 1 teaspoon black mustard seeds

Energy 704kJ	Fat saturated 12.00g
Fat Total 16.00g	Carbohydrate sugars 3.00g
Carbohydrate Total 3.00g	Dietary Fibre g
Protein 3.00g	Cholesterol mg
Sodium 216.40mg

All nutrition values are per serve.

1. Step 1

   Combine coconut, yoghurt, coriander, chilli and salt in a medium bowl.

2. Step 2

   Melt ghee in a small frying pan over high heat. Add mustard seeds and cook, stirring occasionally, for 1-2 minutes or until seeds begin to pop. Set aside for 2 minutes to cool slightly. Stir into coconut mixture. Cover with plastic wrap and put in the fridge to develop flavours.

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Cheat's tip: Replace the fresh coconut with dried, shredded coconut.