1 cup shredded or chucks fresh coconut
2 Jalapenos or Serrano chili peppers (roasted)
1 tsp cumin seed (roasted)
1 juice of lemon
1/4 cup onion
1 cup cilantro
1 tsp salt
1/2 cup roasted split dried chick peas
1/2 to 3/4 cup water
Roast in a pan on medium the chili, cumin seed and chick peas until slightly browned.
Combine all ingredients except water in food processor and blend. Add water slowly until chutney is blended to a consistency the same as brown spicy mustard.
Serving suggestions : Idle (Cream of wheat dumplings)
Pita bread, Nan, or Parata
Servings: 8
Prep time: 20 min
Storage: In refrigerator for 1 week.
Freeze in containers for 3 months.
