Toasted Fresh Coconut and Tomato Chutney

This fresh chutney would be an ideal accompaniment to a variety of savory Indian treats. I choose this to serve with these Mixed Vegetable Cutlets. I couldn't resist enjoying a few spoonfuls before the cutlets were ready. Yes, it's that good. Courtesy of Yamuna Devi's Lord Krishna's Cuisine.

Toasted Fresh Coconut and Tomato Chutney

3 tablespoons of raw cashews
1 cup of coconut
1 1/2 teaspoons of cumin seeds
3 hot green chilies, chopped
3 tablespoons of maple syrup
1 teaspoon of salt
1 small tomato, chopped
1/4 cup of yogurt
2 tablespoons of fresh coriander
2 tablespoons of fresh mint
3 tablespoons of oil or butter
1 teaspoon of black mustard seeds

In a frying pan, dry-roast the cashews over moderately low heat until golden brown. Remove from the pan and set aside. Add the coconut, cumin seeds and chilies to the pan and dry-roast until the coconut darkens a few shades. Transfer to a small bowl and set aside.

In a food processor, grind the cashews to a powder. Now add half of the coconut mixture and process until the coconut is also reduced to a powder. Now add the remaining coconut, process until it is reduced to a powder and then add the maple syrup, salt, tomato, yogurt and herbs. Continue to process until well combined. Transfer to a bowl.

Heat the butter or oil in a small frying pan or saucepan over medium heat until hot. Add the mustard seeds and fry until they turn gray and begin to pop. Pour the seasoning into the chutney and stir to combine. Serve at room temperature. This chutney will keep for a few days if you store it in the refrigerator in a covered container.

Makes roughly 1 1/2 cups.