Green Coconut Chutney Recipe
Traditionally, this chutney is served as an accompaniment to thosai, South Indian pancakes, but it is equally acceptable as an accompaniment to any other kind of Indian meal. Ingredients :
1 2 1/2 cup 2 1 teaspoon 1 cup 1 teaspoon 2 teaspoons 2 teaspoons	Lemon Fresh green chilies Fresh mint or fresh coriander leaves Spring onions, roughly chopped Salt Desiccated coconut Ghee or oil Black mustard seeds Cumin seeds
Method : Peel the lemon so that no white pith remains. Cut into pieces and remove seeds. Put lemon in container of electric blender with seeded and roughly chopped chilies, mint or coriander leaves, spring onions and salt. Blend until pureed. Add coconut and continue blending to a smooth paste, scraping down sides of blender and adding a little more liquid if necessary. Heat ghee in a small pan and fry the seeds, stirring frequently until mustard seeds start to pop. Mix with blended mixture. Shape into a flat cake. Serve with thosai or rice.