Coconut chutney with mint and coriander

1 lemon
½ cup fresh mint leaves
1/2 cup fresh coriander leaves
1 – 2 fresh green chillies
½ cup mint leaves
½ cup coriander leaves
¼ onion chopped
1 cup desiccated coconut (soaked in 1/4 cup hot milk)
1 teaspoon salt
1 teaspoon oil
1 teaspoon mustard seeds
1 teaspoon cumin seeds

Method

1. Peel lemon, cut into pieces and remove seeds. Place lemon pieces in the container of an electric blender together with the chopped chillies, mint and coriander leaves, onion and salt. Blend until pureed. Add coconut and continue blending to a smooth paste.

2. Heat the oil in a small pan and fry the mustard seeds and cumin seeds stirring quickly until the mustard seeds begin to pop. Mix with the blended coconut mixture and serve.