Coconut Chutney (V.2)

Ingredients:

1/2 cup grated coconut

1/2 cup coconut milk

2 sprigs (abt 24 leaves) curry leaves

1/4 cup cilantro ~ coarsely chopped

2 tbsp mint ~ coarsely chopped

1 tsp ginger ~ paste

Juice of 1 lemon

2 serrano pepper/Green chili ~ deseeded

Salt to taste

Tampering

1 tbsp coconut oil

1 tsp mustard seeds

5-6 curry leaves

1 dried red chili ~ break into pieces

Directions/Instructions:

1. Place all the ingredients into the blender and blend them into a smooth chutney.
2. Heat the coconut oil, add the mustard seeds, and add the red chili and curry leaves once it sputters.  Stir quickly until peppers change color, about 30 sec off the heat.
3. Carefully pour over the chutney and serve.