Chutneys, Pickles and Relishes Recipes - Coconut Chutney

Ingredients

• 150ml/1/4 pt natural (plain) yoghurt

• 75g/3 oz desiccated (shredded) coconut

• 60ml/4 tbsp lemon juice

• 25g/1 oz fresh coriander (cilantro) leaves

• 15g/1/2 oz fresh mint leaves

• 15ml/1 tbsp yellow split peas, soaked in warm water for 4 hours

• 5ml/1 tsp ground roasted cumin

• 2.5ml/1/2 tsp ground red chili

• 1.5cm/1/2 in ginger root, coarsely chopped

• 1 small green chili

• salt

• 15ml/1 tbsp oil

• pinch of asafoetida

• 2.5ml/1/2 tsp mustard seeds

• 5ml/1 tsp split black beans, soaked in warm water for 4 hours

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Method:

1. Blend all the ingredients except the oil, asafoetida, mustard seeds and split beans in a blender or food processor to a smooth paste. Place in a bowl.

2. Heat the oil and fry the asafoetida and mustard seeds until the mustard seeds start crackling. Add the split beans and fry until light brown. Mix into the ground chutney and pour into an airtight jar.