This recipe can be
thinned with yogurt or milk and used as a dipping
sauce.
1-2 hot jalepeno chilies, seeded and chopped
1/2-inch scraped fresh ginger root, sliced
10 whole almonds or cashews, blanched
1/3 cup water
2 tablespoons lemon or lime juice
1 tablespoon raw sugar or maple syrup
1 teaspoon salt
1/3 cup trimmed fresh mint, lightly packed
1 cup grated fresh or defrosted frozen coconut, lightly
packed
In a food processor or blender, mince the chilies
and ginger. Add the nuts, pulse four or five times,
then process until ground. Add the water, juice, sweetener,
salt and mint, and process until smooth. Stop the
machine, add the coconut, and continue to process
until the chutney is creamy and smooth. (For a thinner
consistency, add plain yogurt or milk as desired.)
Serve at room temperature or chilled. Well covered
and refrigerated, the chutney can be kept for 1-2
days. Preparation time: 15 minutes. Makes 1 1/4 cup.
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