Tomato, Coconut, & Mint Chutney

"Chewy, crunchy, mildly spicy, and thumbs-up delicious, this unusual chutney is good with grilled lamb, chicken, or shellfish. It takes just a few minutes to make and keeps well in the refrigerator in a screw-top jar." Fran McCullough

• 1/4 cup shredded unsweetened dried coconut
• 1 tablespoon coconut oil or olive oil
• 1/4 teaspoon chili oil
• 2 medium shallots, chopped
• 4 garlic cloves, smashed and minced
• 1/2 teaspoon garam masala
• 1/4 teaspoon ground coriander
• 1/4 teaspoon kosher salt
• 1 cup halved grape tomatoes or cherry tomatoes
• 1/4 cup canned unsweetened coconut milk
• 1/2 cup loosely packed chopped mint

METHOD

Spread the coconut in a flat heatproof dish or small pan and toast lightly either in the microwave or the toaster oven, stirring often. Watch constantly, as coconut burns easily. Set aside.

In a medium nonstick skillet, heat the coconut oil and chili oil over medium heat. Add the shallots and garlic and saute until softened. Sprinkle in the seasonings and stir to combine. Allow the mixture to cook for a minute or two to release the flavors.

Add the tomato halves and saute until they wilt slightly. Add the coconut milk and simmer until the tomatoes exude their juice. Add the toasted coconut - the mixture will now have the spoonable consistency of chutney. Remove from the heat and let cool.

Add the mint after the chutney cools - or, better yet, just before serving - or it will turn dark.

Yield: 2 cups

this recipe from www.inmamaskithchen.com

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Reprinted with permission from ©2003 Fran McCullough Good Fat with 100 Recipes, published by Scribner

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