Indian Coconut Chutney Recipe

Combine coconut milk shredded coconut 1/2 cup curry leaves onion serrano peppers garlic ginger lime juice peanut butter salt and cumin in a blender; puree until smooth 2 minutes or more.

Heat oil in a saucepan over medium heat. Add mustard seeds and cook until they pop 10 to 20 seconds. Add 4 curry leaves and cook for 30 to 60 seconds. Add pureed mixture to the pan; it will sputter. Cook stirring occasionally for 5 minutes.

Remove and discard curry leaves. Allow chutney to cool before serving.