1 fresh coconut
2-4 sm. green chilies
3 inch piece fresh ginger, peeled
3 oz. red wine vinegar
1 1/2 c. sugar

Cut coconut in half, save liquid and grind the meat. Set aside.

Wash hot green chilies, cut off ends and discard seeds. If unsure of the hot flavor, start with only 2 of the chilies. More can be added as desired.

Grind chilies and coconut liquid together. Add ginger, vinegar, sugar and coconut.

If unavailable, dessicated coconut (found in shops selling Indian food) can be used.