Coconut Chutney (Naryal Chatni)
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Ingredients:
½ cup water
2 Tbs lemon juice
1 cup sweetened shredded coconut or unsweetened shredded coconut with 1 tsp sugar
1/3 cup chopped cilantro
1 Tbs chopped ginger
1 green chili, chopped
1 tsp ground cumin
¼ tsp salt
1 Tbs vegetable oil
½ tsp black mustard seeds

Place water, lemon juice, coconut, cilantro, ginger, green chili, cumin and salt in the blender. Blend until reduced to a thick puree. Add a little more water if necessary. Pour in serving bowl.

Heat oil in a small skillet, add the mustard seeds. When the seeds begin to pop, pour over coconut puree and mix. Can be refrigerated for 5 to 7 days or frozen for 1 month. Makes 2 cups.

Noorani Burstein