Coconut Cilantro Chutney

½ bunch fresh cilantro

2-3 cloves garlic

½ jalapeño pepper, seeded if desired

1 teaspoon whole cumin

1 teaspoon coriander

1 teaspoon ground mustard

Salt and pepper to taste

1 lime (or lemon), juiced

Fresh mint leaves, optional

½ cup sweetened coconut flakes

In a blender or food processor, blend all ingredients except the coconut flakes. When the mixture turns dark green, add the coconut. Continue to blend until the mixture is the consistency of butter. Add a little water a little at a time so the chutney does not get too watery. Used as sandwich spread, filling in potato pattice, dipping sauce with vegetable fritters, etc.

Makes about ½ cup.

Cook's note: Do not use dry coconut flakes as the chutney will not have a fresh taste. This chutney can be frozen and used as required. Take it out of the freezer at least two hours before you want to use it.