This is a spicy, fresh green chutney from India. It should be served on the day of making but will keep for a day or two if covered and kept in the refrigerator. Serve it with curry or other Indian dishes (it is particularly good with Pakoras). This chutney may also be made with fresh coriander leaves.
2 oz. desiccated coconut
5 fl. oz. yogurt
2 oz. fresh mint
2 green chillis juice of
1 teaspoon salt
½ teaspoon sugar
In a small bowl, combine the coconut with the yogurt. Set aside to soak for 1 hour.
Strip off all the mint leaves from the stalks. Discard all but three of the stalks.
Put the mint leaves and the three stalks, the coconut and the yogurt mixture and all the remaining ingredients in an electric blender. Blend until the mixture is smooth.
Alternatively, pound the ingredients in a mortar with a pestle until smooth. Taste the mixture and add more seasoning if necessary.
Using a spatula, scrape the chutney into a small bowl. Cover the bowl and put it into the refrigerator to chill for 1 hour before serving.