Fresh Coriander Chutney
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makes 1 cup, will keep refrigerated for 2-3 days.

1 tsp cumin seeds
3 tablespoons sesame seeds
1/4 cup FRESHLY grated coconut or 1/4 cup chopped almonds
1 cup trimmed fresh coriander, slightly packed
1-2 hot jalapenos seeded and chopped
1.2 inch scapped fresh ginger root, chopped
2 tablespoons water
1/4 cup refrigerated coconut milk (optional)
1 tablespoon chopped dates or rehydrated raisins

Combine the cumin seeds, sesame seeds and coconuts or nuts in a heavy
frying pan and place over low heat. Dry-roasting, stirring frequently,
until the coconut or nuts darken a few shades.
Combine the coconut mixture and the remaining ingredients in a food
processor fitted with the metal blde, or a blender, and process until
smooth. The texture should resemble runny apple-sauce. Transfer to a bowl
and serve or cover and refrigerate.

From Willow at VENUS.NET