Yields a little over a cup

This flaky, dry chutney can be refrigerated for six months or more. Make sure to buy the unsweetened, desiccated, grated coconut from an Indian grocery store. Toss a green salad with this chutney and some olive oil or mix with Greek yogurt and use in wraps as a spread.

4 cloves garlic

4-5 curry leaves

1 cup grated, desiccated coconut

1 teaspoon red chile powder

1 teaspoon cumin powder

Salt to taste

1. With a mortar and pestle grind the garlic cloves and curry leaves into a fine paste.

2. Mix the garlic-curry leaves paste with the rest of the ingredients. Sena Desai Gopal

Sena Desai Gopal can be reached at sena_desai@yahoo.com