Mazavaroo
Mazavaroo is a Mauritian hot chilli paste of fresh chillies, garlic, salt and oil with lemon or lime. It is kept refrigerated, and the reviewed recipes say it should rest for days before use.
Satini kotomili
Coriander chutney · Satini coriandre
A fresh Mauritian coriander chutney, blended with oil, green onion, chilli and lime, and served beside curry.
Satini as a family of chutneys
Satini is the Mauritian Creole word for chutney, the condiment served with many Indian dishes on the island. A satini combines a vegetable or fruit with onion, garlic, herbs and spices, and it is usually made by eye rather than by weight. The same name covers several chutneys. The author of the recipe source names tomato, coriander and coconut as her favourites.
The coriander version, kotomili, is one of these. The author describes the recipe as a Mauritian home version and notes that cooks rarely write down their quantities.
Sources for this section
Making and serving it
The leaves, oil, water, green onion, garlic, chilli and lime juice go into a blender, or are pounded in a mortar, until the mixture is smooth. Salt is added last to taste. The chutney is green and loose, and it is eaten fresh.
It is served beside curry with rice or flatbread. The source describes it as a condiment that brightens a rich dish, rather than as a dish in its own right.
Sources for this section
Notes on the record
The catalogue entry lists tomato and garlic with the chilli and coriander. The recipe read for this page has no tomato, and the garlic is one clove. The page follows the recipe read. A Mauritian source with a tomato version would need its own entry or a variant link.
Sources for this section
History
Satini is the Mauritian Creole word for chutney. Mauritian cooks typically make it with a vegetable or fruit, onion, garlic, herbs and spices, and treat quantities as a matter of taste. The source gives no date for the coriander version.
Ingredients
Scaling: source batch only
Cilantro (coriander leaves)
473 mL2 cup as recorded
Vegetable oil
59 mL¼ cup as recorded
Water
59 mL¼ cup as recorded
Green onion
2
GarlicOne clove.
1
Green chilli
1
Lime juice
15 mL1 tbsp as recorded
Salt
To taste.
Method
- Blend the cilantro, oil, water, green onion, garlic, green chilli and lime juice until smooth, in a blender or by hand with a mortar and pestle.
- Season with salt.
- Serve alongside curry, with rice or flatbread.
Places
Mauritius
Traditional preparation · Country evidenceThe source describes a home version within Mauritian cooking. It gives no regional precision.
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Chutney
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Sources
Greigori's SubstackMethod · History
SatiniSatini means chutney in Mauritian Creole
Coriander chutney from cilantro, oil, water, green onion, garlic, chilli and lime
Blend or pound until smooth, season with salt, serve with curry, rice or flatbread
Cited in: Satini as a family of chutneys; Making and serving it; Notes on the record