Coconut Chutney

Take 1/3 c. peanuts (or don't, if allergic... maybe sub in almonds?). If they are not already roasted, you can do so in a dry pan over medium heat. Stir every minute or so. They should begin to crackle, and you can turn the heat down to low--it should take about 15 minutes. Set them aside to cool, and once cool, you can remove the skins.

Roughly chop 1/2 of a fresh coconut (how do you open them in the States? here they just use a little wooden mallet, give the coconut a few sharp raps around the middle, and voi-la), 3 small (very hot!) green chilis, and 1 1/2 inches of ginger. Place peanuts/other nuts, coconut, chilis, and ginger in a blender or food processor. Add the juice of one lemon, 1/2 cup water, and about a teaspoon of salt. Blend. Add water to reach chutney consistency.

In a small small saucepan or large cooking spoon, heat 1 T. oil, 1 dried red chili, and 1 t. dark brown mustard seed. Roast until mustard seeds pop. Add to the chutney.

It will be very spicy, and very good.