Green Coconut Chutney

Just before my San Francisco trip, I made this incredible coconut chutney...It is easy, delicious, mess-free and not to mention the amazing green color. Give this a try if you can find fresh coconut. You can serve it with curry and rice of course, or just with rice crackers, or as a sandwich spread with avocado and tomato. Ahhhhhh! Divine...If you can't finish it, highly unlikely, this green goodness keeps about  a week.

Green Coconut Chutney

makes about 1 cup

1 tablespoon ginger, chopped
1 teaspoon salt
3/4 cup grated fresh coconut (yes, I am blessed to have fresh coconut)
1 cup lightly packed coarsely chopped cilantro, leaves and stems
1/2 cup fresh mint leaves, coarsely chopped
1 teaspoon cumin seeds, pounded with a mortar and pestle
About 2 tablespoons fresh lime juice
About 1/4 cup water
2 teaspoons agave (2 tsp brown sugar)
1/4 teaspoon black pepper
1/8 teaspoon garam masala
dash of cayenne pepper, or more as you wish...

Blend all the ingredients in a food processor for about 2 minutes, until you get a smooth-ish texture...It will not be like smooth paste, but will have compact consistency, not too thick or too runny. Taste and be creative to adjust to your liking- add more lime, salt or agave to make your own perfect version...I like it tart and a little salty. You can't mess up with this recipe, I promise!

Recipe adjusted mostly from http://www.asiandumplingtips.com/2009/07/indian-coconut-and-cilantro-green-chutney-recipe-lili-chatni.html