Tart Apple and Coconut Chutney

1 Granny Smith apple, cored and coarsely chopped

Juice of ½ lemon

¼ teaspoon salt

1 packed cup desiccated (dried) unsweetened grated coconut

¼ teaspoon black mustard seed

½ teaspoon cumin seed

1 to 2 medium serrano peppers, seeded and coarsely chopped

2 tablespoons plain low-fat Greek-style yogurt

1 tablespoon extra-virgin olive oil

1 medium clove garlic, crushed

1 teaspoon coconut milk powder (optional; not the same as coconut flour; available at health food stores)

¼ teaspoon finely chopped cilantro, for garnish

Toss together the apple, lemon juice and salt in a mixing bowl; let sit for 5 to 10 minutes.

Combine the desiccated coconut, black mustard and cumin seeds, serrano pepper (to taste), yogurt, oil, garlic and coconut milk powder, if using, in a food processor or blender; add the apple mixture and puree until fairly smooth and thick.

Transfer to a serving bowl; garnish with the cilantro.

The chutney needs to be refrigerated for at least 2 hours, and up to 3 days, before serving. It can be frozen for up to 1 month.

Makes 14 servings

Nutrition | Per serving: 60 calories, 0 g protein, 4 g carbohydrates, 5 g fat, 0 g saturated fat, 0 mg cholesterol, 55 mg sodium, 1 g dietary fiber, 1 g sugar

Visi R. Tilak