Cilantro and Coconut Chutney

Coconut makes a great ingredient for a chutney, sauce or dip.  Easy to make recipes too. Cilantro chutney can be used as a dip for rice crepes, pancakes, samosas and makes an easy spread for tomato-cucumber sandwiches and crackers.
Coconut is also a superfood.
Best to get the coconut halved at the store, doing this saves the effort of breaking the coconut and cleaning the stains off of the kitchen surfaces.
I used a simple Ikea tool to grate the coconut.

1/2 cup freshly grated coconut
 ( unsweetened dessicated coconut will work)

 1 tbsp peanuts 1/2 lemon sized tamarind or juice of half lemon
1 jalapeño
Half bunch cilantro washed
1/2 cup warm water

1 tsp coconut oil
1 tsp mustard seeds
4-5 curry leaves optional
Salt 1 tsp

In a small saucepan, warm 1/2 tsp oil. Roast the peanuts and then the jalapeño.
Blend together the nuts,tamarind, jalapeño and coconut with 1/4 cup water until the jalapeño and nuts are coarse.
Add remaining 1/4 cup water and blend again.  Now add the cilantro and pulse for few seconds. Mix in the salt and pulse.

The chutney is not very smooth like a sauce. Tastes best when slightly coarse. Also, I don't prefer to grind the cilantro for a long time making the chutney green. Cilantro loses its freshness and zest.

In warm 1/2 tsp oil, splutter the mustard seeds and then roast the curry leaves.  Garnish the chutney with this.

Store the chutney in an airtight glass jar and it refrigerates well for 5 days.
Freeze any leftover ( although I don't recommend).

Omit the peanuts if allergic.  Tsp Sliced almonds,3-4 cashews or a tsp sesame make a good substitute for peanuts.