Fresh Coconut and Mint Chutney

Makes about 1 3/4 cups, will keep covered and refrigerated for a couple of days.

1-2 hot jalapeno chilies, seeded and chopped
1/2 inch scrapped fresh ginger root sliced
10 whole almonds, blanched
1/3 cup water
2 tablespoons lime or lemon juice
1 tablespoon chopped dried fruit soaked in boiling water for 5-10 minutes
and drained (papaya, or mango would probably work well)
1/3 cup trimmed fresh mint, lightly packed
1 cup grated FRESH coconut, lightly packed.

Use a food processor fitted with a metal blade or a blender. With the machine running, drop in the chilies and ginger and process until minced. Add nuts, pulse four or five times until ground. Add the water, juice, dried fruit and mint, and process until smooth. Stop the machine, add the coconut, and continue to process until the chutney is creamy and smooth. To accompany dishes it should be fairly think as a dipping souce it can be thinnner, use coconut milk. Serve at room temperature or chilled.

From Willow at VENUS.NET