Ingredients

• 1 serrano or 2 jalapeño chilies, seeded and chopped coarse (wear rubber gloves)
• 2/3 cup sweetened flaked coconut
• 1 teaspoon salt, or to taste
• 2 teaspoons freshly grated lemon zest
• 3 tablespoons fresh lemon juice, or to taste
• 2 cups packed fresh mint leaves
• 2 tablespoons water
• 1/2 cup plain yogurt

Instructions

1. In a food processor blend the chilies, the coconut, the salt, the zest, the lemon juice, the mint, the water, and the yogurt until the mixture is ground fine. The chutney keeps, covered and chilled, for 2 days. Serve the chutney with grilled or broiled chicken or fish.