2 cups cilantro leaves
1 cup mint leaves
¾ cup unsweetened shredded coconut
2 Tablespoons fresh ginger root, peeled and diced
¼ cup lime juice
½ cup water
1 Tablespoon oil (coconut oil, or ghee are best)
½ teaspoon cumin seeds
½ teaspoon mustard seeds
4 fresh curry leaves (optional)
a pinch of hing (AKA “asafetida”) (optional)
¼ teaspoon ground black pepper
¼ teaspoon salt
Wash the cilantro and mint, and remove the stems. In a blender or food processor, blend the cilantro, mint, coconut, ginger root, lime juice and water until it’s a somewhat smooth consistency.
Heat a saucepan on medium and add oil, cumin seeds, mustard seeds, and curry leaves and hing, if using. Saute until the seeds pop, about 2 minutes. Cool and add to the chutney with the salt and pepper. Pulse a few more times in the mixer until well combined.
Store in an air-tight jar in the refrigerator for up to 3 days.