Coconut and Red Chili Sambal

MAKES 2 cups

1 pound shredded coconut, fresh or frozen
3 dried red chiles
1 tablespoon sambal chili paste
1 (2-inch) ginger, peeled
3 tablespoons fresh lemon juice
1 cup plain yogurt
1 cup fresh cilantro, coarsely chopped
Salt to taste
1 tablespoon vegetable oil
1 teaspoon black mustard seeds
2 tablespoons curry leaves, minced

In a food processor or a blender, blend together the coconut, chile, sambal and ginger until minced. Add the lemon juice, yogurt, and cilantro and process, scraping the side of the work bowl a few times with a spatula until as smooth as possible. Add the salt and transfer to a serving bowl.

Heat the oil in a small nonstick saucepan over medium-high heat and add the mustard seeds and curry leaves. Lower the heat and cover the pan until the spluttering subsides. Quickly add to the chutney and stir lightly as a garnish.

Serve immediately or refrigerate for up to two weeks.