Green Chutney & Tomato Sandwich

Check out what my mom used to punish me when I misbehaved as a child:

Just kidding!  That thing is actually a grater, and she and my grandmother use a tool that looks very similar to scrape out the inner flesh of coconuts.  One of my favorite things they make with it is a green chutney that stars in a vegetarian sandwich.   Yesterday I remembered some coconut in the fridge that I’ve had longer than I’d like to admit, and I decided to make it.  While, in Cleveland, coconut is a well-traveled food, the other main ingredients came from City Fresh and our intrepid garden.

Think of this as an updated watercress sandwich.  The taste is really fresh, and the (coconut) haters may not even notice that there’s coconut up in there.

Ingredients

• 1/3-1/2 cup grated unsweetened coconut (I used dry, you can use frozen also)
• 1 cup packed cilantro, washed
• 2 cloves garlic
• 1 jalapeño pepper, stem/ribs/seeds removed
• juice from 1/2 lemon
• 1/2-1 tsp salt

Place all of the ingredients in the food processor and blend until you’ve got a pesto consistency.  You may need to scrape down the sides and add water periodically.  I ended up using maybe 1/4 cup.  Serve in a sandwich with slices of tomato and mild cheese.

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