Coconut Chutney

I learned the basics of this recipe from my dear friend Rahul when we were in grad school. This is a great topping for vegetable biryani, or baked fish (or even chicken). For a special meal, I often top halibut steaks with this chutney and bake in parchment paper. You may leave the peppers out entirely if you do not enjoy spicy food.

1 cup unsweetened grated coconut (you can easily purchase this from an Indian grocer)
2-3 jalepeno peppers
zest and juice from 1-2 lime (you need 2-3 T depending on how moist the other ingredients are)
1 inch fresh ginger root, peeled and minced or finely grated
1/2 cup fresh cilantro, large stems
1/4 cup sofrito
1T toasted cumin
2-4 T extra virgin olive oil

I often make the chutney completely by hand, so it is very possible to make a great chutney even if you do not have access to a food processor or blender, grate the coconut and mince and/or chop the ingredients finely. Mix by hand. In this case, you will want the mixture to sit for at least an hour so the flavors may be nicely blended.

-or-

In a food processor or blender, combine the coconut, peppers, lime, ginger, cilantro and cumin. Once well blended, continue to blend gently and stream in olive oil until it the mixture is a texture you like (perhaps more course for vegetable toppings; you might like it more smooth for baking with meat or protein).