Coconut Chutney

Notes:

From the recipe rack at the commissary. Entered 11/9/2007.To prepare a coconut, drain the milk and heat in a 350°F oven for 15 minutes before opening.

You will need:

• 1 Cup freshly grated coconut
• 1/2 Cup chopped cilantro
• 1 or 2 hot green chilies, seeded and minced
• 1/2 Tbsp gingerroot, peeled and chopped
• 1 Clove garlic, chopped
• 6 Tbsps nonfat plain yogurt
• 1 tsp fresh lemon juice
• 1/2 tsp salt
• 1 Tbsp vegetable oil
• 1/4 tsp black or brown mustard seeds

Procedure:

In a food processor combine coconut, cilantro, chiliesgingerroot and garlic with 5 Tbsps water. Process on high until it forms a smooth paste

Put mixture in bowl and add yogurt, lemon juice and salt.

Heat oil in heavy skillet over high heat until very hot. Add mustard seeds and cook until they pop. Addcoconut mixture and chill.

Serve at room temperature. Makes 8 (2 Tbsp)servings.