Sweet fresh coconut is best for this dish, but unless you live in South Auckland it is very hard to get so use freshly purchased thread or desiccated coconut. Remember to keep coconut in the refrigerator or freezer as it can become rancid if left too long in a warm pantry. Sprinkle this over any Indian or South East Asian style curry

Ingredients

• 1 cup thread coconut or ¾ cup desiccated coconut
• 1 cup well packed coriander leaves
• 1/4 cup well packed mint leaves
• 2 green chillies, trimmed and deseeded if wished
• 1 clove garlic, crushed and peeled
• 1 tblsp chopped fresh ginger
• grated rind and juice one lime
• 1/2 tsp cumin seeds, toasted

Method

1. In a food processor, process the coconut, coriander, mint, chillies, garlic and ginger until it is finely ground. The mixture will be moist. Season with the lime rind and juice, cumin and sufficient salt and sugar to give the chutney a refreshing sweet / sour tang. Serve with Indian dishes. Keep refrigerated and use with 2 days. Serve chilled.