Coconut and Mint Chutney

Coconut chutneys are almost an essential feature of South Indian kitchens, and after making a roasted toor dal and coconut chutney from Yamuna Devi's Lord Krishna's Cuisine I must say that I'm hooked. In this Keralan nariyal podina chatni, also from Ms. Devi's biblical cookbook, fresh mint adds a cool and refreshing flavour and tantalizing colour to the creamy coconut chutney, making it ideal for serving with almost any light or peppery Indian savoury. For these savoury rice and urad dal pancakes, it was a perfect dipping sauce.

Coconut and mint chutney (nariyal podina chatni)

10 raw almonds
2 jalapeño peppers, seeded and chopped
1/2-inch piece fresh ginger, peeled and chopped
1/3 cup water
2 tablespoons lemon or lime juice
1 tablespoon maple syrup or sugar
1 teaspoon sea salt
1/3 cup fresh mint, trimmed and lightly packed
1 cup shredded coconut

Blanch the almonds by placing in a bowl and covering just to their tops with boiling water. Leave 2 minutes, then drain and cover again, this time with cold water. After 2 or 3 more minutes, drain once again and slip or peel off the skins.

Drop the jalapeños and ginger in a small blender or food processor and grind until minced. Add the almonds and pulse the blender or processor a few times until the nuts are ground. Pour in the water, lemon or lime juice, maple syrup, salt and mint, and blend until smooth. Add the coconut and continue to blend until the chutney is creamy and smooth.

For a thinner consistency as a dipping sauce, add yogurt as desired. Serve at room temperature or cold. To store, cover well and refrigerate for up to 2 or 3 days. Yields about 2 cups.