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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