Coconut Chutney

• 1/2 large coconut, finely grated
• 1/2 cup plain yogurt
• 1 tablespoon vegetable oil
• 2 small red chilis, finely chopped
• 1/2 teaspoon black mustard seeds

1. Combine the coconut and yogurt in a blender or food processor until it's the consistency of a slightly chunky paste.
2. Set aside in a medium bowl.
3. Heat the oil until shimmering in a small pan, then add the mustard seeds.
4. When they begin to pop, allow to cool completely, then add oil and seeds to the coconut mixture.
5. Mix well, cover and refrigerate until needed.
6. Will keep for up to 5 days.

coconut, plain yogurt, vegetable oil, red chilis, black mustard seeds

Taken from www.foodrepublic.com/recipes/coconut-chutney-recipe/ (may not work)