Coconut Cilantro Chutney

Coconut Cilantro Chutney

From Chandra Ram's The Complete Indian Instant Pot Cookbook

2 cups unsweetened coconut flakes
1 cup milk
1 serrano chile, minced
2 cups roughly chopped cilantro
1 cup mint leaves
2 teaspoons minced ginger
2 teaspoons minced garlic
1 teaspoon kosher salt
1 teaspoon cumin seeds
1/4 cup fresh squeezed lime juice
1/4 cup water

1. Combine the coconut flakes and milk in a bowl; soak for 20 minutes. Drain.

2. Place the coconut, chiles, cilantro, mint, ginger, garlic, salt, and cumin seeds in a food processor and process until thick and smooth.

3. Stop the motor and scrape down the sides of the bowl. Add the limie juice and water; process until smooth, adding more water if needed to create a smooth consistency. Serve immediately or store in an airtight container in the refrigerator for up to 1 week.