Spicy coconut mint chutney
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Serrano or 2 jalapeno chilies; seeded and chopped | |
| ; coarse (wear rubber | ||
| ; gloves) | ||
| ⅔ | cup | Sweetened flaked coconut |
| 1 | teaspoon | Salt; or to taste |
| 2 | teaspoons | Freshly grated lemon zest |
| 3 | tablespoons | Fresh lemon juice; or to taste |
| 2 | cups | Packed fresh mint leaves |
| 2 | tablespoons | Water |
| ½ | cup | Plain yogurt |
Directions
In a food processor blend the chilies, the coconut, the salt, the zest, the lemon juice, the mint, the water, and the yogurt until the mixture is ground fine. The chutney keeps, covered and chilled, for 2 days. Serve the chutney with grilled or broiled chicken or fish.
Makes about 1¼ cups.
Gourmet March 1992
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Converted by MM_Buster v2.0l.