Categories: pickles- chutney

Ingredients

• 1 cup freshly grated coconut
• 1/2 cup cilantro, chopped
• 1 to 2 hot green chilies, seeded and minced
• 1/2 inch piece ginger, peeled and chopped
• 1 clove garlic, chopped
• 6 Tbsp. non-fat plain yogurt
• 1/2 tsp. salt
• 1 tsp. fresh lemon juice
• 1 Tbsp. vegetable oil
• 1/4 tsp. black or brown mustard seeds

Directions

1. Pierce the three “eyes” of the coconut with a screwdriver. Drain the liquid. Bake the coconut at 350 degrees for 20 minutes. Using a hammer, break the coconut into large pieces.
2. Coconuts should appear dry, and the “eyes” should not be moldy or wet. Select coconuts that are heavy and listen for juice that sloshes inside when coconut is shaken.
3. In a food processor, combine coconut, cilantro, chilies, ginger and garlic with 5 Tbsp. of water. Process on high until it forms a smooth paste. Put mixture in bowl and add yogurt, salt and lemon juice. Heat oil in heavy skillet over high heat until very hot. Add mustard seeds and cook until they pop. Add to coconut mixture and chill. Serve at room temperature.

4. makes one cup

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