Sri Lankan Cooked Coconut Chutney

• 1 tablespoon lime or lemon juice
• 2 cloves garlic, chopped
• 1/2 teaspoon salt
• 3 fresh hot green chilies (such as birds-eye), chopped
• 1/4 teaspoon whole cumin seeds
• 1 medium shallot, one half chopped, the other half cut into fine slivers
• 1015 fresh curry leaves plus another 10 later (omit if unavailable)
• 1/2 cup grated coconut, fresh or frozen and defrosted
• 1 tablespoon olive or canola oil
• 1/4 teaspoon whole brown mustard seeds

1. Put 1/2 cup water, the lime juice, garlic, salt, chilies, cumin, chopped shallots, and the 1015 curry leaves into a blender in the order listed and blend thoroughly.
2. Add the coconut and blend thoroughly again.
3. Put the oil in a small pan and set over medium heat.
4. When hot, scatter in the mustard seeds.
5. As soon as the mustard seeds pop, a matter of seconds, add the 10 curry leaves and the sliced shallots.
6. Stir and cook until the shallots soften slightly and then add the contents of the blender into the pan.
7. Stir and bring to a simmer.
8. Simmer very gently for a minute and turn off the heat.
9. Serve warm or at room temperature.

lime, garlic, salt, chilies, cumin seeds, shallot, curry, grated coconut, olive, brown mustard seeds

Taken from www.epicurious.com/recipes/food/views/sri-lankan-cooked-coconut-chutney-373887 (may not work)