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    Chutney- Spicy Coconut Mint Chutney


    Source of Recipe


    Gourmet March'92

    List of Ingredients





    1 serrano or 2 jalpeÒo chilies, seeded and chopped coarse
    2/3 cup sweetened flaked coconut
    1 teaspoon salt, or to taste
    2 teaspooons freshly grated lemon zest
    3 tablespoons fresh lemon juice, or to taste
    2 cups pakced fresh mint leaves
    2 tablespoons water
    1/2 cup plain yogurt



    Recipe



    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 1 1/4 cups

 

 

 

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