Heat the oil in a frying pan over high heat and fry the mustard seeds until they start to pop. Add the mint leaves and continue to fry until wilted.
Transfer the mixture to a food processor, then add the desiccated coconut, chillies, tamarind, salt, coconut milk and chickpeas, if using. Blend to a smooth puree, adding more coconut milk if needed, a tablespoon at a time.
This will keep, covered, for 3–4 days in the fridge, and is best served chilled.
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