A versatile chutney, this can be used as a marinade for a barbecue chicken, used sparingly to dress a salad, or as a dipping sauce for a spicy samosa. One of my most favorite ways to use it is to make a two-layer sandwich using three slices of bread, one with butter and this chutney, another with pastrami. —Sumayya Usmani
- Makes 1 cup
dry-roasted cumin seeds
unsweetened, desiccated coconut
1 1/2 teaspoons
fresh lemon juice
Salt, to taste
- Combine all ingredients in a blender with 1/4 cup of water until it reaches a smooth paste.
- Store in an airtight container in the refrigerator for 3 to 4 days.