Coconut and Green Chili Chutney

2 cups coconut, freshly grated (500 mL)
1 cup green mango, freshly grated (250 mL)
½ cup shallot, minced (125 mL)
½ cup yogurt (125 mL)
¼ cup green chilies, minced (60 mL)
1 Tbsp. ginger, minced (15 mL)
¼ cup water (60 mL)
1 tsp. sea salt (5 mL)
1 Tbsp. lime juice, freshly squeezed (15 mL)
2 Tbsp. olive oil (30 mL)
1 tsp. mustard seed (5 mL)
2 dried red chilies, crushed
15 fresh curry leaves

In a food processor purée the fresh coconut, green mango, shallot, yogurt, green chilies and ginger with as little of the water as needed for a moderately thick consistency.

Add the sea salt and lime juice and purée until blended. In a skillet, heat the olive oil.

Add the mustard seeds, dried red chilies and fresh curry leaves, cover and cook until the seeds begin to pop.

Stir in the ground coconut mixture and cook for 15 seconds. Transfer to a serving bowl.

Keeps for 1-2 days in the refrigerator.