Mint Chutney with coconut

 This is a  variation of the previous recipe I had posted. Those of you who like the taste of fresh coconut, will like this. To make this you will need

.1. One cup freshly grated coconut
 2. Half cup mint leaves ( washed and tightly packed)
 3. Half cup chopped coriander ( cilantro ) leaves
 4. Two or three green chillies, slit ( add or reduce depending on how spicy you want the chutney to be)
 5. Two tsps thick tamarind extract ( you can soak a small ball of tamarind in hot water and extract the juice)
 6. Half  to one tsp. salt ( adjust to suit your taste)
   
 Grind together  all the above using a little water to make chutney. This chutney has to be consumed the same day as it contains fresh coconut.

You can season it with mustard seeds if you like. To do that, heat 2 tsps. of oil, add 1/2 tsp mustard seeds. When the seeds pop, add a few curry leaves and a red chilly broken into pieces.Stir for a few seconds and add it to the chutney. (This version with the seasoning goes well with the south Indian preparations like idli and dosa.)