Coconut Relish

Directions

1. 1
   1.
2. 2
   Put coconut, yogurt, coriander leaves, chilies, salt, and hot water into the container of an electric blender, and blend until finely pureed.
3. 3
   Put into a small serving bowl.
4. 4
   2.
5. 5
   Heat the ghee or oil over medium-high heat in a small frying pan.
6. 6
   When it is very hot, carefully add mustard seeds.
7. 7
   Keep a pot lid or splatter screen handy, since the seeds may splutter and splatter.
8. 8
   When the seeds stop spluttering and turn gray, immediately pour the ghee and seeds over the coconut puree.
9. 9
   Mix thoroughly, check for salt, and serve.
10. 10
    Note: This relish may be prepared ahead and refrigerated for up to 2 days.
11. 11
    Remove from refrigerator at least 15 minutes before serving.