How to Make It
In a blender, combine the coconut, yogurt, milk, ginger, shallot, jalapeño, cilantro and mint and blend to a paste, stirring a few times.
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.
Asafetida, the resin of a fennel-like plant, has an intense onion-garlic flavor. It is sold in powdered or lump form at Indian markets.