Spoon this over potatoes, or use on sandwiches and burgers!
1 cup chopped fresh cilantro leaves and stems
1/4 cup dried, unsweetened coconut
3 small, skinny chile peppers (optional)
3 tablespoons toasted sesame seeds
2 tablespoons peeled and minced fresh ginger
1/4 cup plain yogurt
1 teaspoon ground cumin
1 teaspoon salt
In a food processor, process the cilantro, coconut, chilies, sesame seeds, and ginger until smooth. Cover and refrigerate until serving time. The chutney will keep in an airtight container in the fridge for up to 5 days.
– Entertaining for a Vegetarian Planet, by Didi Emmons