Coconut Chutney

• BASIC-EASY
• FAST
• MAKE-AHEAD
• VEGETARIAN

Ingredients

1. 1 cup fresh or dried shredded unsweetened coconut
2. 1/2 cup plain yogurt
3. 1/4 cup milk
4. One 1-inch piece of peeled fresh ginger, peeled and coarsely chopped
5. 1 small shallot, coarsely chopped
6. 1 jalapeño, seeded and coarsely chopped
7. 1/4 cup cilantro leaves
8. 2 tablespoons mint leaves
9. 2 tablespoons vegetable oil
10. 1 teaspoon mustard seeds
11. 1/4 teaspoon cumin seeds
12. 1/4 teaspoon black peppercorns
13. 1/8 teaspoon asafetida (see Note)
14. 15 fresh curry leaves
15. 1 dried red chile, seeded and crumbled
16. Salt

1. In a blender, combine the coconut, yogurt, milk, ginger, shallot, jalapeño, cilantro and mint and blend to a paste, stirring a few times.
2. In a small skillet, heat the vegetable oil. Add the mustard seeds and cook over moderately high heat until they pop, about 1 minute. Add the cumin, peppercorns, asafetida, curry leaves and dried chile and cook until the curry leaves are crisp, about 30 seconds. Scrape the mixture into the blender and puree until smooth. Season the chutney with salt and serve.