Recipe courtesy of David Rosengarten

Fresh Coconut and Mint Chutney

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2 jalapeno chilies, seeded and chopped

1 quarter-size piece peeled ginger, sliced

1/2 cup drained plain yogurt

3 tablespoons water

3 tablespoons lime juice

1 tablespoon raw sugar

1 1/4 teaspoons salt

2/3 cup mint leaves

1 cup freshly grated coconut


  1. In a blender combine all the ingredients. Pulse until pureed. Add more yogurt or water to thin sauce, as desired. Transfer to a serving bowl.;

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