Coconut chutney

Ingredients:

• 1 cup unsweetened coconut flakes
• 1/2 cup finely chopped onion
• 1 teaspoon chopped ginger
• 1 teaspoon crushed green chili pepper
• 1/4 cup natural low-fat yogurt
• 1/2 tsp fresh lemon juice
• 3/4 tsp salt
• 1/2 cup water (as needed)
• 1/2 tsp. mustard seeds
• 2 dried red peppers
• 8 curry leaves or 2 bay leaves
• 2 tablespoons of vegetable oil

Preparation:

1. In a food processor or blender, puree the coconut, onion, ginger, green chili, yogurt, lemon juice and salt, adding a little water if needed to make a medium consistency (not watery).
2. In a medium skillet with a lid, sauté the mustard seeds, dried red pepper flakes, and curry leaves in oil over medium-high heat until they begin to shimmer. Remove the lid, add the coconut mixture, and cook, stirring, for 10 seconds. Remove from heat and transfer to a serving bowl.
   
   Serve the chutney at room temperature as a dip.