A fresh chutney to serve with all Indian meals, it has a shelf life of 2–3 days if stored in the refrigerator. What is not used up may be easily frozen for another day.

Ingredients

　　4 teaspoons lime or lemon juice

　　1 smallish (3-ounce) tomato, chopped

　　3/4 teaspoon salt

　　3 fresh hot green chilies (such as bird’s-eye), chopped

　　1/2 cup chopped cilantro

　　20 fresh mint leaves

　　1/2 cup grated coconut, fresh or frozen and defrosted

　　Put 3 tablespoons water, the lime juice, tomatoes, salt, and chilies into a blender. Blend thoroughly. Add the cilantro and mint. Blend again until smooth. Finally, add the coconut and blend some more, pushing down with a rubber spatula if necessary, until the chutney is smooth.

　　Excerpted from At Home with Madhur Jaffrey: Simple, Delectable Dishes from India, Pakistan, Bangladesh, and Sri Lanka by Madhur Jaffrey. Copyright © 2010 by Random House. Excerpted by permission of Alfred A. Knopf, a division of Random House LLC. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.Buy the full book from Amazon.