Mint Chutney

• 2 tablespoons vegetable oil
• 3 fresh serrano or jalapeno chilies, seeded and chopped coarse (wear rubber gloves)
• 1 tablespoon fennel seeds
• 1 teaspoon cumin seeds
• 1 teaspoon coriander seeds
• 1/3 cup unsweetened shredded coconut*
• 3 cups packed fresh mint leaves, washed well and spun dry
• 1/2 cup packed fresh coriander sprigs, washed well and spun dry
• 3/4 cup plain yogurt
• 1/4 cup blanched slivered almonds, toasted lightly
• 2 tablespoons white-wine vinegar
• 1/4 cup fresh lemon juice
• 1 teaspoon sugar
• *available at East Indian markets

1. In a small heavy skillet heat oil over moderate heat until hot but not smoking and cook chilies, fennel seeds, cumin, coriander seeds, and coconut, stirring, until coconut is golden, about 5 minutes, being careful not to burn them.
2. In a blender blend spice mixture with remaining chutney ingredients until smooth.
3. Chill chutney, covered, at least until cold, about 2 hours, and up to 2 days.

vegetable oil, serrano, fennel seeds, cumin seeds, coriander seeds, coconut, mint, coriander sprigs, plain yogurt, blanched slivered almonds, whitewine vinegar, lemon juice, sugar, markets

Taken from www.epicurious.com/recipes/food/views/mint-chutney-15378 (may not work)