Coconut Chutney

I'm really trying to up my intake of fermented foods, which supply us with digestive aids, enzymes, and increased nutrition, including B vitamins! I'm currently fermenting my dosas for an Indian Feast sometime later this week. So, what else should an exhausted teacher do on the eve of the first day of February vacation? Why, make fermented coconut chutney, of course!! Vehement Flame left me a fantastic recipe, but these tired little legs couldn't make it to the car, let alone the market in search of a fresh coconut. But after tasting the coconut chutney I just made, I'll be making a new batch in no time! For more coconut recipes, check out Kelly the Kitchen Kop's Real Food Wednesday !!

It literally took me 5 minutes to get this one in the jar, and fermenting. It can be eaten fresh, or fermented for 2-4 days.

Here's the recipe I used, inspired by Sandor Katz's Wild Fermentation:

Makes 2 cups
1 c shredded, unsweetened, unsulphured coconut soaked in
1/2 c warm water

juice of half a lemon (because that's all I had...1 lemon would have been good)
1/2 t mustard seeds
1 t cumin
1 t coriander seeds
1 t salt
1 T honey
3/4 c kefir or plain yogurt

Combine all ingredients in blender until well combined. Cover loosely with cheesecloth and leave at room temperature for 2 - 4 days, or until you see pockets of air indicating microorganism action. Cover tightly and store in cool place!