Categories: pickles- chutney

Ingredients

• 1 1/2 tsp. canola oil
• 1/2 tsp. yellow mustard seed
• 2 cups cooked fresh or frozen defrosted peas
• 2 Serrano chile peppers, stemmed, seeded and sliced
• 1 clove garlic, chopped
• 2 Tbsp. shredded unsweetened coconut
• 2 Tbsp. fresh lime juice
• 1/2 tsp. kosher salt

Directions

1. Heat the oil in a small skillet over medium heat. Before the oil starts to shimmer, stir in the mustard seed. Cook for about 30 seconds or until golden brown; the seeds will poop up, so partly covering the pan is a good idea. Remove from the heat.
2. Combine the peas, chile peppers, garlic, coconut, lime juice and salt in a blender or food processor. Pulse just until coarsely ground, then add the toasted mustard seed with its oil. Pulse just until blended.
3. Serve immediately, or transfer to an airtight container and refrigerate for up to 1 day.

4. makes 1 1/3 to 1 12 cups

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