Title: Spicy Coconut Mint Chutney
Categories: March 1992
Yield: 1 servings

1 Serrano or 2 jalapeno
-chilies; seeded and chopped
; coarse (wear rubber
; gloves)
2/3 c Sweetened flaked coconut
1 ts Salt; or to taste
2 ts Freshly grated lemon zest
3 tb Fresh lemon juice; or to
-taste
2 c Packed fresh mint leaves
2 tb Water
1/2 c Plain yogurt

In a food processor blend the chilies, the coconut, the salt, the zest, the
lemon juice, the mint, the water, and the yogurt until the mixture is
ground fine. The chutney keeps, covered and chilled, for 2 days. Serve the
chutney with grilled or broiled chicken or fish.

Makes about 1 1/4 cups.

Gourmet March 1992

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