Coconut and Mint Chutney

2 cups freshly grated coconut (frozen available in Indian Grocery stores)
1 cup mint (I got them from the garden)
6-7 green chilies
1 lemon; juiced
salt to taste
1 tblespoon oil
1 tspn mustard seeds
2 tspn sesame seeds
6-7 curry leaves

Place the mint leaves, green chillies and lemon juice in a liquidiser, and grind
Add the coconut and liquidise until semi-smooth
Place in a bowl and set aside
Heat the oil, add the mustard and sesame seeds and the curry leaves, cook until the sesame seed are brown and pour the mixture over the chutney.

Coconut Chutney-2

Ingredients
1 cup fresh coriander
2 cloves of garlic
10 green chillies
2 limes; juiced
1/2 cup grated coconut (desiccated will do)
salt to taste

Method
Place everything in a blender, until smooth.

In Kampala Chachi used to make chutneys using a flat stone and a roller. A bit like this; only ours was black and very smooth. Chachi was the expert in make chutneys with this.



Image from http://hearstmuseum.berkeley.edu

Coconut Chutney

1 cup grated fresh coconut

2-3 green chillies - minced

2 tablespoon yogurt

1 teaspoon mustard seeds

2 teaspoons sesame seeds

2 teaspoons melon seeds

4/5 curry leaves

1 tablespoon oil

Combine the yogurt, coconut and minced chillies in a bowl. Heat the oil in a small pan, when hot, add all the seeds and the curry leaves (cover) and let it pop, when the sesame seeds are brown, add the whole lot to the coconut mixture. Stir to mix and serve.