Toasted Coconut and Tomato Chutney

This fresh chutney would be an ideal accompaniment to a variety of savory Indian treats. I choose this to serve with these mixed vegetable cutlets. I couldn't resist enjoying a few spoonfuls before the cutlets were ready. Yes, it's that good. Courtesy of Yamuna Devi's Lord Krishna's Cuisine.

Toasted Coconut and Tomato Chutney

Recipe by Lisa Turner From Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking Cuisine: Indian Published on June 30, 2008 Simple and delicious fresh-tasting coconut, tomato and cashew chutney Print this recipe Ingredients: 3 tablespoons raw cashews 1 cup dried grated unsweetened coconut 1 1/2 teaspoons cumin seeds 3 fresh green chilies, chopped 3 tablespoons maple syrup or honey 1 teaspoon sea salt 1 small tomato, chopped 1/4 cup plain yogurt 2 tablespoons fresh cilantro 2 tablespoons fresh mint 3 tablespoons butter or oil 1 teaspoon brown mustard seeds Instructions: In an unoiled frying pan, dry-roast the cashews over moderately low heat until golden brown. Remove from the pan and set aside. Add the coconut, cumin seeds and chilies to the pan and dry-roast until the coconut darkens a few shades. Transfer to a small bowl and set aside. In a food processor, grind the cashews to a powder. Now add half of the coconut mixture and process until the coconut is also reduced to a powder. Now add the remaining coconut, process until it is reduced to a powder and then add the maple syrup, salt, tomato, yogurt and herbs. Continue to process until well combined. Transfer to a bowl. 2 Heat the butter or oil in a small frying pan or saucepan over medium heat until hot. Add the mustard seeds and stir for 30 to 60 seconds until the seeds turn gray and begin to pop. Pour the seasoning into the chutney and stir to combine. Serve at room temperature. This chutney will keep for a few days if you store it in the refrigerator in a covered container. Makes about 1 1/2 cups