Ingredients

　　2 tablespoons vegetable oil

　　3 fresh serrano or jalapeño chilies, seeded and chopped coarse (wear rubber gloves)

　　1 tablespoon fennel seeds

　　1 teaspoon cumin seeds

　　1 teaspoon coriander seeds

　　1/3 cup unsweetened shredded coconut*

　　3 cups packed fresh mint leaves, washed well and spun dry

　　1/2 cup packed fresh coriander sprigs, washed well and spun dry

　　3/4 cup plain yogurt

　　1/4 cup blanched slivered almonds, toasted lightly

　　2 tablespoons white-wine vinegar

　　1/4 cup fresh lemon juice

　　1 teaspoon sugar

　　*available at East Indian markets

　　In a small heavy skillet heat oil over moderate heat until hot but not smoking and cook chilies, fennel seeds, cumin, coriander seeds, and coconut, stirring, until coconut is golden, about 5 minutes, being careful not to burn them. In a blender blend spice mixture with remaining chutney ingredients until smooth. Chill chutney, covered, at least until cold, about 2 hours, and up to 2 days.