Fresh Coriander Chutney

makes 1 cup, will keep refrigerated for 2-3 days.

1 tsp cumin seeds
3 tablespoons sesame seeds
1/4 cup FRESHLY grated coconut or 1/4 cup chopped almonds
1 cup trimmed fresh coriander, slightly packed
1-2 hot jalapenos seeded and chopped
1.2 inch scapped fresh ginger root, chopped
2 tablespoons water
1/4 cup refrigerated coconut milk (optional)
1 tablespoon chopped dates or rehydrated raisins

Combine the cumin seeds, sesame seeds and coconuts or nuts in a heavy frying pan and place over low heat. Dry-roasting, stirring frequently, until the coconut or nuts darken a few shades. Combine the coconut mixture and the remaining ingredients in a food processor fitted with the metal blde, or a blender, and process until smooth. The texture should resemble runny apple-sauce. Transfer to a bowl and serve or cover and refrigerate.

From Willow at VENUS.NET